Description
A cozy, one-pot comfort meal featuring tender chicken, a rich savory broth, and fluffy drop dumplings. This forgiving recipe requires minimal effort and pantry-friendly ingredients for a satisfying dinner in about 45 minutes.
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 4 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, chopped into half-moons
- 2 stalks celery, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup heavy cream or whole milk
- 1 large egg
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until soft. Add garlic and thyme in the last minute.
- Pour in chicken broth, scraping up browned bits. Add bay leaf and chicken pieces (skin-side up). Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken pulls away from the bone.
- Remove chicken to a plate to cool. Shred meat off bones, discarding skin and bones. Stir shredded chicken back into the pot. Taste broth and adjust seasoning with salt and pepper.
- In a medium bowl, whisk flour, baking powder, and salt. In a separate bowl, whisk cream (or milk) and egg. Pour wet ingredients into dry; stir gently with a fork until just combined. Dough should be sticky and shaggy.
- Bring broth to a gentle simmer. Using a ¼-cup measure, drop portions of dough into the pot, spacing them out. Cover tightly and simmer for 15 minutes without lifting the lid.
- Remove bay leaf. Ladle into bowls, ensuring a mix of broth, chicken, and dumplings. Garnish with parsley and black pepper. Serve immediately.
Notes
Do not overmix the dumpling dough to avoid toughness. Keep the lid on while steaming dumplings to prevent deflation. Simmer gently, do not boil, when adding dumplings. Use fresh baking powder for best results. Dumplings absorb liquid, so reserve some broth if you prefer a soupy consistency. Not recommended for freezing as dumplings become mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 380
- Sodium: 650
- Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
Keywords: chicken and dumplings, one pot recipe, comfort food, easy dinner, drop dumplings, homestyle cooking, family meal