Herb-Infused Chicken & Dumplings

Name: Herb-Infused Chicken & Dumplings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 lbs chicken thighs; 4 cups chicken broth; 1 cup water; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp baking soda; 3/4 cup buttermilk; 1 large egg; 1/4 cup unsalted butter, melted; 2 carrots, sliced; 2 celery stalks, sliced; 1 onion, diced; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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Herb-Infused Chicken & Dumplings is a delicious twist on a classic comfort food. With fragrant herbs and tender dumplings, this dish is perfect for cozy evenings. Easy to make, it's a surefire way to warm up your loved ones.

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Ingredients for Herb-Infused Chicken & Dumplings

Chicken thighs bring a juicy, flavorful base to the dish, cooking perfectly in the broth. Chicken broth and water form the savory liquid foundation. Salt and black pepper season the broth, while thyme and rosemary add an aromatic touch. A single bay leaf enhances the depth of flavor. For the dumplings, all-purpose flour provides structure, while baking powder and baking soda ensure they rise and fluff up. Buttermilk contributes to a tender crumb, and the egg binds everything together. Butter imparts a rich flavor. Carrots, celery, and onion bring earthy sweetness, while garlic lends a savory depth. Finally, fresh parsley adds a burst of color and freshness.

Tips & Tricks

For even fluffier dumplings, avoid overmixing the dough.
If your dumplings stick together, space them out in the pot.
Use low-sodium chicken broth to better control seasoning levels.
Leftovers can be stored in the fridge and taste even better the next day.

Serving Suggestions

This dish pairs wonderfully with a side of crusty bread to soak up the delicious broth. A simple green salad with vinaigrette can balance the richness of the meal. For a touch of brightness, serve with a lemon wedge to squeeze over the top.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?: Yes, but thighs tend to be juicier and more flavorful. Adjust cooking time as needed.
What if I don't have buttermilk?: You can make a substitute by mixing 3/4 cup of milk with a tablespoon of lemon juice or vinegar.
How do I know when the dumplings are done?: The dumplings are done when they are puffed up and no longer doughy inside. You can cut one open to check.

Herb-Infused Chicken & Dumplings Recipe Walkthrough

Start by placing the chicken thighs in a large pot along with chicken broth, water, salt, pepper, thyme, rosemary, and a bay leaf. Bring everything to a boil, then lower the heat to a simmer. Let it cook for about 20 minutes until the chicken is tender. Once done, remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces.

While the chicken is cooling, prepare the dumpling dough. In a bowl, whisk together the flour, baking powder, salt, and baking soda. In another bowl, mix the buttermilk, egg, and melted butter. Combine these wet ingredients with the dry ones, stirring just until a dough forms. Be careful not to overmix.

Back to the pot, add the carrots, celery, onion, and garlic. Cook these vegetables for about 10 minutes until they are tender. Now, gently drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover the pot and let the dumplings cook for another 15 minutes. They’ll fluff up beautifully.

Finally, return the shredded chicken to the pot, along with the fresh parsley. Give everything a good stir and taste to see if it needs more seasoning. Serve hot, with a sprinkle of extra parsley if you like.

Why You'll Love This Recipe

Rich, herbaceous flavor from thyme and rosemary.
Fluffy dumplings that are easy to make, even for beginners.
Comforting and hearty, perfect for fall and winter.
Uses simple, accessible ingredients.

Ingredients

2 lbs chicken thighs

4 cups chicken broth

1 cup water

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 cup buttermilk

1 large egg

1/4 cup unsalted butter, melted

2 carrots, sliced

2 celery stalks, sliced

1 onion, diced

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. In a large pot, combine chicken thighs, chicken broth, water, salt, pepper, thyme, rosemary, and bay leaf.

2. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes until chicken is tender.

3. Remove chicken and set aside to cool slightly. Shred into bite-sized pieces.

4. In a bowl, whisk together flour, baking powder, salt, and baking soda.

5. In another bowl, mix buttermilk, egg, and melted butter. Add to dry ingredients and stir until just combined to form the dumpling dough.

6. Add carrots, celery, onion, and garlic to the pot. Cook for 10 minutes until vegetables are tender.

7. Gently drop tablespoon-sized dumplings into the simmering broth.

8. Cover and cook for an additional 15 minutes until dumplings are cooked through and fluffy.