Savory Chicken and Herb Dumplings

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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If you're looking for a comforting meal that warms the soul, look no further than Savory Chicken and Herb Dumplings. This dish is perfect for cozy evenings and offers a delightful blend of tender chicken, aromatic herbs, and fluffy dumplings. It's a hug in a bowl!

Ingredients for Savory Chicken and Herb Dumplings

Chicken thighs are the star of this dish, offering rich flavor and tenderness. I prefer thighs over breasts for their juiciness and slightly higher fat content, which adds depth to the broth.

Chicken broth forms the base of our stew, providing a savory backdrop that ties everything together. It's crucial for imparting that comforting, home-cooked feel.

Butter adds richness and helps sauté the vegetables, creating a flavorful foundation. It's a small amount but makes a big difference.

All-purpose flour and cornmeal create the perfect dumpling texture, with the flour providing structure and the cornmeal adding a pleasant heartiness.

Fresh parsley and thyme are key for adding brightness and an earthy aroma. Don't skimp on these; they elevate the dish from good to exceptional.

Tips & Tricks

  • For extra flavor, brown the chicken thighs in the pot before adding the vegetables.
  • Use a cookie scoop to drop even-sized dumplings into the broth.
  • Leftovers can be refrigerated and will taste even better as the flavors meld.

Serving Suggestions

This dish pairs beautifully with a crisp green salad dressed in a light vinaigrette. The acidity cuts through the richness of the stew. A side of crusty bread is perfect for soaking up any leftover broth.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but the thighs give a richer flavor and are less likely to dry out.
Can I freeze this dish?
It's best to freeze the stew without the dumplings. Make fresh dumplings when reheating.

Savory Chicken and Herb Dumplings Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté these until the vegetables soften and the onions are translucent. This should take about 5-7 minutes. You want the veggies tender, not mushy, to maintain a bit of texture in the final dish.

Next, add the chicken thighs into the pot. Pour in the chicken broth. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it cook for about 20 minutes, or until the chicken is fully cooked through.

Carefully remove the chicken thighs from the pot and let them cool slightly. Once they're cool enough to handle, shred them using two forks and return them to the pot. This shredding step ensures every bite is infused with flavor.

In a separate bowl, mix together the flour, cornmeal, baking powder, salt, and black pepper. Stir in the milk to form a dough. Fold in the parsley and thyme, ensuring they're evenly distributed throughout the dough.

Drop spoonfuls of the dough into the simmering broth. Cover the pot and let the dumplings cook for about 15 minutes. They should be fluffy and cooked through, absorbing the savory broth as they steam.

Finally, taste the broth and adjust the seasoning with additional salt and pepper if needed. Serve it hot, and enjoy!

Why You'll Love This Recipe

  • Uses wholesome, simple ingredients you likely have on hand.
  • Combines the heartiness of a stew with the fluffiness of dumplings.
  • Packed with fresh herbs for an added burst of flavor.
  • Perfect for meal prep and tastes even better the next day.

Ingredients

2 lbs boneless, skinless chicken thighs
6 cups chicken broth
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
1 cup whole milk
1/4 cup fresh parsley, chopped
2 tbsp fresh thyme leaves
1 onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced

Step-by-step Instructions

1. In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic, sauté until vegetables are tender.
2. Add chicken thighs to the pot and pour in chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
3. Remove chicken from pot and shred once cool enough to handle. Return shredded chicken to pot.
4. In a bowl, combine flour, cornmeal, baking powder, salt, and black pepper. Stir in milk to form a dough. Add parsley and thyme, mixing well.
5. Drop spoonfuls of dough into the simmering broth. Cover and let cook for 15 minutes or until dumplings are cooked through and fluffy.
6. Adjust seasoning with salt and pepper, then serve hot.

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