Rustic Chicken and Herb Dumplings

🕒 Prep: 30 min
🔥 Cook: 1 hour 25 min
🍽 Serves: 6
★★★★★
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Rustic Chicken and Herb Dumplings is a cozy, hearty dish that's perfect for those chilly days when you need a little comfort. With tender chicken, fluffy herb-infused dumplings, and a rich broth filled with veggies, it's a true hug in a bowl. Let's dive into this soul-warming recipe!

Ingredients for Rustic Chicken and Herb Dumplings

Chicken is the heart of the recipe, providing the base flavor and hearty protein. We use a whole chicken for maximum flavor.

Chicken broth adds depth and richness to the soup. Homemade or quality store-bought can make a big difference.

Flour and cornmeal form the base of our dumplings, giving them structure and a slight texture.

Baking powder helps the dumplings puff up beautifully, making them light and fluffy.

Buttermilk brings a tangy richness to the dumplings and helps keep them tender.

Parsley and chives infuse the dumplings with fresh, herby goodness.

Olive oil is used to sauté the vegetables, adding a subtle richness.

Onion, carrots, and celery are classic soup veggies that add sweetness and depth.

Garlic enhances the overall flavor with its aromatic punch.

Bay leaf and thyme provide earthy, savory notes that complement the chicken beautifully.

Black pepper adds the right touch of subtle heat to round out the flavors.

Tips & Tricks

  • For a richer flavor, try browning the chicken in the pot before adding the broth.
  • Use a cookie scoop to drop the dumplings for more uniform sizes.
  • If you prefer thicker broth, mash some of the cooked veggies and stir them back into the pot.

Serving Suggestions

This dish pairs wonderfully with a simple green salad and crusty bread to soak up all the delicious broth. A light white wine, like a Sauvignon Blanc, complements the flavors nicely.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?
Yes, you can, but using a whole chicken gives a richer, deeper flavor to the broth.
Can I make this dish ahead of time?
Absolutely! It actually tastes better the next day as the flavors meld together.
Is there a substitute for buttermilk in the dumplings?
You can use regular milk with a tablespoon of lemon juice or vinegar added to it. Let it sit for a few minutes before using.

Rustic Chicken and Herb Dumplings Recipe Walkthrough

First, grab your largest pot and heat up some olive oil over medium heat. Toss in the diced onion, sliced carrots, and celery. Let them sauté until they're nice and soft — about five minutes should do the trick.

Next, add the minced garlic. Stir for about a minute, just until it's fragrant but not browned.

Pour in the chicken broth and gently add the whole chicken to the pot. Drop in a bay leaf, a sprinkle of thyme, and a dash of black pepper. Bring it all to a boil.

Once boiling, reduce the heat to low, cover, and let it simmer for about an hour. This allows the chicken to cook through and infuse the broth with flavor.

After an hour, carefully remove the chicken from the pot. Shred the meat using two forks and discard the skin and bones. Return the shredded chicken to the pot — the soup is already looking good!

Now, let's make the dumplings. In a bowl, mix together flour, cornmeal, baking powder, and salt. Stir in the buttermilk, parsley, and chives to form a dough. It should be a bit sticky.

Drop spoonfuls of the dough into the simmering pot. Cover and let them cook for about 15 minutes. They'll puff up nicely and become fluffy.

Serve the soup hot, and if you're feeling fancy, garnish with a little extra parsley and chives.

Why You'll Love This Recipe

  • Perfectly balanced with tender chicken and herb-flavored dumplings.
  • Uses simple, wholesome ingredients you probably have at home.
  • Great for feeding a crowd or meal prepping for the week.
  • Warm, comforting, and satisfying for any season.

Ingredients

3 lbs whole chicken
8 cups chicken broth
2 cups all-purpose flour
1 cup cornmeal
2 tbsp baking powder
1 tsp salt
1 cup buttermilk
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tbsp olive oil
1 large onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat, add onion, carrots, and celery, and sauté until softened.
2. Add garlic and continue to cook for 1 minute until fragrant.
3. Pour in chicken broth and add the whole chicken, bay leaf, thyme, and black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour until chicken is fully cooked.
5. Remove chicken from the pot, shred meat, and discard skin and bones. Return shredded chicken to the pot.
6. In a bowl, mix flour, cornmeal, baking powder, and salt. Stir in buttermilk, parsley, and chives to form a dough.
7. Drop spoonfuls of dough into the simmering pot. Cover and cook for 15 minutes until dumplings are fluffy.
8. Serve hot, garnished with additional parsley and chives if desired.

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