Herb-Infused Chicken and Dumplings with Spinach

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Herb-Infused Chicken and Dumplings with Spinach is a cozy, comforting dish perfect for chilly days. This recipe brings together tender chicken, fluffy dumplings, and a delightful mix of fresh herbs and spinach for a nourishing meal.

Ingredients for Herb-Infused Chicken and Dumplings with Spinach

The star of this dish is the chicken, providing protein and a hearty base. Fresh spinach adds a pop of color and nutrients, while parsley and thyme infuse the broth with aromatic flavors. The dumplings, made with a mix of flour and cornmeal, are fluffy yet hearty, soaking up the savory broth perfectly. Onion, carrots, and celery add depth and sweetness to the broth, while garlic gives it a subtle kick.

Tips & Tricks

  • Use a rotisserie chicken to save time on busy nights.
  • Keep the butter cold for the fluffiest dumplings.
  • Don't lift the lid while the dumplings are cooking; they need the steam to rise properly.

Serving Suggestions

This dish pairs wonderfully with a light, crisp salad on the side, providing a refreshing contrast to the rich broth. A glass of chilled white wine can complement the herbal notes beautifully, enhancing the overall dining experience.

Frequently Asked Questions

Can I use frozen spinach?
Yes, just be sure to thaw and drain it well to avoid excess water in your dough.
What if I don't have buttermilk?
You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Herb-Infused Chicken and Dumplings with Spinach Recipe Walkthrough

First, grab your largest pot and bring the chicken broth to a boil. Once boiling, add the whole chicken, diced onion, sliced carrots, celery, and minced garlic. Lower the heat to a simmer and let it cook gently until the chicken is tender, which should take about 45 minutes.

When the chicken is ready, carefully remove it from the pot and let it cool slightly. You'll want to shred the meat, discarding the skin and bones, and return the shredded chicken to the pot. It’s all about making sure every bite has a bit of everything.

Now let's make those dumplings. In a mixing bowl, combine flour, cornmeal, baking powder, and salt. Toss in the cold, cubed butter and use your fingers or a pastry cutter to mix until the texture is like coarse crumbs. Stir in the buttermilk until just combined, then fold in the chopped spinach, parsley, and thyme.

Drop spoonfuls of this dough directly into the simmering pot with the chicken. Cover the pot and let the dumplings cook for about 15 minutes. They should be cooked through and fluffy.

Finally, season the dish with some salt and pepper to taste. Serve it hot, and enjoy the comforting, herby goodness.

Why You'll Love This Recipe

  • Quick and easy to prepare with just a few simple steps.
  • Rich, herb-infused flavor with minimal effort.
  • Hearty and filling, perfect for a family dinner.
  • Uses fresh ingredients to create a wholesome meal.

Ingredients

1 whole chicken (about 3-4 lbs)
8 cups chicken broth
2 cups all-purpose flour
1/2 cup cornmeal
1 tbsp baking powder
1 tsp salt
1/2 cup cold unsalted butter, cubed
1 cup buttermilk
1 cup packed fresh spinach, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 onion, diced
3 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
Salt and pepper to taste

Step-by-step Instructions

1. In a large pot, bring chicken broth to a boil. Add the whole chicken, onion, carrots, celery, and garlic. Reduce to a simmer and cook until the chicken is tender, about 45 minutes.
2. Remove the chicken, let it cool slightly, then shred the meat, discarding skin and bones. Return the chicken to the pot.
3. In a bowl, mix flour, cornmeal, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Fold in spinach, parsley, and thyme.
4. Drop spoonfuls of the dumpling dough into the simmering pot. Cover and cook for about 15 minutes or until the dumplings are cooked through.
5. Season with salt and pepper to taste, and serve hot.

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