Herb-Infused Chicken and Dumplings

🕒 Prep: 25 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
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Welcome to a comforting classic with a twist: Herb-Infused Chicken and Dumplings. This recipe brings together tender chicken, fluffy dumplings, and a fragrant herb broth, perfect for a cozy dinner any time of year.

Ingredients for Herb-Infused Chicken and Dumplings

The star here is the whole chicken, which provides rich flavor and ensures the broth is deeply savory. The chicken broth acts as the base, carrying all the flavors. Our all-purpose flour, baking powder, and salt create a simple yet reliable dumpling dough, while whole milk and unsalted butter lend creaminess and richness. The trio of carrots, celery, and onion adds depth and sweetness to the broth. Garlic delivers a punch of flavor, while dried thyme, dried rosemary, and fresh parsley infuse each bite with herbal notes.

Tips & Tricks

  • If your dough feels too sticky, add a bit more flour until it's workable.
  • For a richer flavor, use homemade chicken broth if you have it on hand.
  • Let the chicken cool enough to handle before shredding to avoid burning your fingers.

Serving Suggestions

This dish pairs wonderfully with a simple green salad dressed in a light vinaigrette. A slice of crusty bread on the side can be perfect for soaking up any extra broth. For a comforting drink, try a spiced apple cider.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?
Yes, but using a whole chicken will give you a richer broth and more depth of flavor.
Can I make the dumplings in advance?
It's best to prepare the dumplings fresh, as they cook directly in the broth.
Can I freeze leftovers?
Absolutely! Store in an airtight container for up to 3 months. Reheat gently on the stove.

Herb-Infused Chicken and Dumplings Recipe Walkthrough

Start by bringing the chicken broth to a boil in a large pot. Once it's bubbling, gently lower in the whole chicken. Reduce the heat, allowing it to simmer for about 45 minutes. This time gives the chicken a chance to cook through and infuse the broth with its flavor.

While your chicken is cooking, you might want to get started on the dumpling dough. In a bowl, combine your flour, baking powder, and salt. Whisk these together before adding in the milk and melted butter. Stir until a dough forms, then set it aside—it'll be ready when you are.

After 45 minutes, carefully remove the chicken from the broth. Let it cool down a bit before shredding the meat. This part can be a little messy, but it's worth every bite. Set the shredded chicken aside for later.

With the chicken out, toss your carrots, celery, onion, and garlic into the pot. Let these simmer in the broth for about 10 minutes, just until they're tender. This is when your kitchen will start to smell amazing.

Stir in the thyme, rosemary, salt, and pepper. You’re building layers of flavor here, so don't rush this step. Once everything is well mixed and the herbs are fragrant, it's time to add the dumplings.

Using a spoon, drop small dollops of the dough into the simmering broth. Cover the pot and let them cook for 15 minutes. They’ll puff up nicely and soak in all those incredible flavors from the broth.

Finally, return the shredded chicken to the pot. Stir in the fresh parsley and let everything cook together for an additional 5 minutes. This final touch brings everything together beautifully.

Why You'll Love This Recipe

  • Infused with aromatic herbs for an elevated flavor profile.
  • Combines hearty and wholesome ingredients for a satisfying meal.
  • Simple steps make it accessible, even for novice cooks.
  • Perfect for making ahead and enjoying throughout the week.

Ingredients

1 whole chicken (about 4 lbs)
8 cups chicken broth
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup whole milk
1/4 cup unsalted butter, melted
2 medium carrots, sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1/4 cup fresh parsley, chopped
Salt to taste
Pepper to taste

Step-by-step Instructions

1. In a large pot, bring the chicken broth to a boil. Add the whole chicken, reduce heat, and simmer for 45 minutes or until the chicken is cooked through.
2. Remove the chicken from the broth and let it cool. Once cool, shred the meat and set aside.
3. In a bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until a dough forms. Set aside.
4. Add carrots, celery, onion, and garlic to the pot and simmer in the broth for 10 minutes until vegetables are tender.
5. Stir in the thyme, rosemary, salt, and pepper.
6. Drop spoonfuls of the dumpling dough into the broth, cover, and simmer for 15 minutes.
7. Add the shredded chicken back to the pot, stir in fresh parsley, and cook for 5 more minutes.
8. Adjust seasoning with salt and pepper to taste before serving.

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