Description
A comforting one-pot meal featuring tender chicken, soft vegetables, and fluffy herb dumplings in a rich creamy broth.
Ingredients
- 1 lb chicken, diced (breast or thigh)
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup fresh herbs (parsley, thyme, or a mix), chopped
- Pepper to taste
Instructions
- Heat a Dutch oven over medium heat and add oil or butter.
- Add the diced chicken and brown it for about 4–6 minutes.
- Push chicken aside and sauté onion, carrots, and celery for about 5 minutes until softened.
- Pour in chicken broth and heavy cream; bring to a gentle simmer.
- In a bowl, mix flour, baking powder, salt, melted butter, and herbs to form sticky dumpling dough.
- Drop spoonfuls of dumpling dough into simmering broth, spacing them out.
- Cover and cook on low for about 15 minutes until dumplings are fluffy.
- Check dumplings for doneness, then season with pepper to taste.
Notes
For a lighter version, substitute half-and-half for heavy cream. To make it gluten-free, use a gluten-free flour blend. You can use bone-in chicken for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American