Herb Chicken & Whole Wheat Dumplings

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Gather around the table for a comforting bowl of Herb Chicken & Whole Wheat Dumplings. This classic dish brings together tender chicken, hearty vegetables, and fluffy dumplings with a wholesome twist. Perfect for a cozy family dinner.

Ingredients for Herb Chicken & Whole Wheat Dumplings

Olive oil is used to sauté the vegetables, adding a rich base flavor. The trio of onion, carrots, and celery creates a classic aromatic foundation for the broth. A whole chicken provides tender meat and enhances the broth with its natural flavors. Chicken broth further deepens the soup’s richness. The herbs, thyme and rosemary, infuse the dish with a warm, earthy aroma. The dumplings are made with whole wheat flour, adding a hearty texture, while baking powder ensures they puff up nicely. A touch of salt seasons them, and milk along with melted butter keeps them moist and tender.

Tips & Tricks

  • If you’re short on time, use pre-cooked or rotisserie chicken to speed up the process.
  • Make sure the pot is tightly covered while the dumplings cook to trap the steam and help them rise.
  • For fluffier dumplings, don't overmix the batter.

Serving Suggestions

This dish pairs wonderfully with a simple side salad dressed in a tangy vinaigrette to balance the richness. A slice of crusty bread is perfect for soaking up the flavorful broth. For a touch of brightness, garnish with freshly chopped parsley before serving.

Frequently Asked Questions

Can I use boneless chicken instead?
Yes, boneless chicken breasts or thighs will work, though they may not impart as much flavor to the broth.
Can I make this recipe gluten-free?
Substitute the whole wheat flour with a gluten-free blend and ensure your baking powder is gluten-free.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Herb Chicken & Whole Wheat Dumplings Recipe Walkthrough

Start by heating the olive oil in a large pot over medium-high. Once shimmering, toss in the chopped onion, sliced carrots, and diced celery. Sauté these veggies, stirring occasionally, until they soften and the onion turns translucent.

Next, carefully place the whole chicken into the pot. Pour in the chicken broth and sprinkle in the thyme and rosemary. Bring this to a boil. Once boiling, reduce the heat and let it simmer gently for about 45 minutes, allowing the chicken to cook through and the flavors to meld.

After simmering, remove the chicken from the pot and let it cool slightly. Once manageable, shred the meat, discarding the bones and skin. Return this shredded goodness to the pot, giving it a good stir to combine with the broth and veggies.

For the dumplings, mix whole wheat flour, baking powder, and salt in a bowl. Stir in the milk and melted butter until you have a thick batter. Drop spoonfuls of the batter into the simmering pot, spacing them out so they have room to expand. Cover the pot and let the dumplings cook for about 15 minutes, ensuring they puff up and cook through.

Give your creation a taste and season with salt and pepper as needed before serving it up steaming hot.

Why You'll Love This Recipe

  • Hearty and satisfying, perfect for chilly evenings.
  • Whole wheat dumplings add a nutritious spin on a classic favorite.
  • Infused with aromatic herbs that elevate the flavor profile.
  • Easy to make with pantry staples and one pot.

Ingredients

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 large onion, chopped
3 carrots, sliced
3 celery stalks, diced
4 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
2 cups whole wheat flour
1 tbsp baking powder
1 tsp salt
1 cup milk
2 tbsp unsalted butter, melted
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery, sauté until softened.
2. Add whole chicken to the pot and pour in chicken broth. Add thyme and rosemary. Bring to a boil, then reduce heat and simmer for 45 minutes.
3. Remove chicken from the pot, shred the meat, and discard the bones and skin. Return shredded chicken to the pot.
4. In a bowl, combine whole wheat flour, baking powder, and salt. Stir in milk and melted butter to form a thick batter.
5. Drop spoonfuls of dumpling batter into the simmering pot. Cover and cook for an additional 15 minutes, until dumplings are cooked through.
6. Season with salt and pepper to taste before serving.

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