Savory Herb Chicken and Dumplings

🕒 Prep: 25 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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There's something truly comforting about a pot of savory herb chicken and dumplings simmering on the stove. This recipe combines tender chicken, fluffy dumplings, and fragrant herbs into a dish that's both hearty and soul-soothing. Perfect for a cozy night in or sharing with loved ones.

Ingredients for Savory Herb Chicken and Dumplings

The star of the show is the whole chicken, which turns tender and flavorful as it simmers. Onion and garlic add a savory base, while chicken broth and water create a rich, comforting base for the dish. In the dumplings, all-purpose flour and baking powder ensure they rise perfectly. Dried thyme and rosemary add an aromatic depth, with milk and butter rounding out the dough's texture. Carrots and celery add a touch of sweetness and crunch, balancing the savory flavors.

Tips & Tricks

  • If you prefer a thicker broth, mix a tablespoon of cornstarch with cold water and stir it into the simmering pot before adding the dumplings.
  • For a bit of extra flavor, try browning the chicken in the pot before adding the broth and water.
  • Leftovers can be stored in the fridge for up to three days. Reheat gently over low heat to avoid drying out the dumplings.

Serving Suggestions

This dish is hearty enough to stand on its own, but you might consider a side of crusty bread to soak up every last drop of the savory broth. A simple green salad with a tangy vinaigrette can also provide a refreshing contrast to the rich flavors of the chicken and dumplings.

Frequently Asked Questions

Can I use boneless chicken breasts instead of a whole chicken?
Yes, but keep in mind that using a whole chicken adds depth to the broth. If you opt for boneless breasts, consider adding a bit of chicken bouillon for extra flavor.
Can I make the dumplings gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.

Savory Herb Chicken and Dumplings Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until they’re soft and translucent — about 5 minutes should do the trick. Next, carefully place the whole chicken into the pot, then pour in the chicken broth and water. Bring everything to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 45 minutes. This is when the magic happens as the chicken becomes tender and the flavors meld together.

While the chicken is cooking, it's a good time to prepare the dumpling dough. In a mixing bowl, combine flour, baking powder, salt, thyme, and rosemary. Stir in the milk and melted butter, mixing until a soft dough forms. Don't worry if it's a bit sticky; that's normal.

Once the chicken has finished cooking, remove it from the pot and let it cool slightly. You'll want to shred the meat using two forks, discarding the skin and bones. Return the shredded chicken to the pot along with the sliced carrots and celery. Bring the pot back to a simmer, then drop spoonfuls of the dumpling dough into the bubbling broth. Cover the pot and let it simmer for another 15 minutes, allowing the dumplings to cook through and soak up all that delicious flavor. Just before serving, season with salt and pepper to taste.

Why You'll Love This Recipe

  • The combination of thyme and rosemary brings a delightful earthiness that elevates the classic flavors.
  • It's a one-pot wonder, making cleanup a breeze.
  • The dumplings are light and fluffy, providing the perfect contrast to the rich broth.
  • Simple ingredients come together in a dish that feels gourmet.

Ingredients

1 whole chicken (about 4 lbs)
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups water
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 cup whole milk
2 tbsp unsalted butter, melted
2 carrots, sliced
2 celery stalks, sliced
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Cook onion and garlic until soft.
2. Add the whole chicken, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 45 minutes.
3. Remove the chicken, let it cool, then shred the meat.
4. In a bowl, mix flour, baking powder, salt, thyme, and rosemary.
5. Stir in milk and melted butter until a dough forms.
6. Return shredded chicken to the pot with carrots and celery, and bring to a simmer.
7. Drop spoonfuls of dough into the pot, cover, and simmer for another 15 minutes or until dumplings are cooked through.
8. Season with salt and pepper to taste before serving.

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