Description
A comforting and hearty chicken and dumplings recipe filled with tender chicken and fluffy dumplings.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs (trimmed, cut into 1-inch pieces)
- 4 tablespoons unsalted butter (divided)
- 1 ½ cups yellow onion (diced)
- 1 ½ cups celery (diced, about 5 ribs)
- 1 cup carrots (diced, about 4 medium carrots)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- ¾ teaspoon ground turmeric
- 7 cups chicken stock
- 1 1/3 cup half and half
- ½ teaspoon kosher salt (for seasoning)
- ¼ teaspoon black pepper (for seasoning)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/3 cup Italian parsley (finely chopped)
- 4 tablespoons Parmesan cheese (grated)
- ¾ cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter (melted)
Instructions
- Season the chicken thigh pieces with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Melt 1 tablespoon butter in a large Dutch oven over medium high heat. Add the seasoned chicken. Cook for 3-4 minutes until it starts to brown, then flip and continue to cook for another 3 minutes until browned.
- Remove the chicken onto a plate and set aside. Add in the remaining 3 tablespoons butter, diced onion, celery, and carrot along with 1 teaspoon kosher salt and another ¼ teaspoon black pepper. Cook for about 3-4 minutes until vegetables become translucent but not overcooked.
- Add in minced garlic, thyme, and turmeric and cook for an additional 30 seconds. Slowly pour in the chicken stock while scraping the brown bits from the bottom of the pan, incorporating them into the soup. Bring to a boil, then add chicken back to the pot and another teaspoon of kosher salt. Reduce heat to medium low and continue cooking until chicken is cooked and broth is flavorful, about 8-10 minutes.
- Meanwhile, prepare the dumplings by whisking together the flour, baking powder, salt, black pepper, parsley, and Parmesan in a medium bowl. Stir in the buttermilk, egg, and melted butter until a wet dough forms.
- Scoop 2 tablespoon-sized spoonfuls (#40 scoop) of the dumpling dough into the simmering broth. Cover and cook for 15-18 minutes until the dumplings are puffed and cooked through.
- Gently stir half and half into the soup and let cook for another 5 minutes without boiling. Taste and add additional salt and pepper as needed, then serve immediately and enjoy!
Notes
- To test the doneness of dumplings, remove one and cut into it to ensure it’s fully cooked inside.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg