Go Back

Chicken and Dumplings

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Comfort Food, dinner
Cuisine American, Southern
Servings 6

Ingredients
  

  • 1 package family size chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups chicken broth
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 pound potatoes peeled and cubed
  • 1 cup frozen peas
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 eggs

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat. Season chicken thighs with salt and pepper. Brown chicken on all sides, then remove from pot and set aside.
  • Add chicken broth, onion, carrots, and celery to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Add potatoes to the pot and continue to simmer for another 10 minutes, or until potatoes are tender.
  • Return chicken to the pot. Bring to a simmer.
  • In a medium bowl, whisk together flour, baking powder, and salt. Add milk and eggs, and stir until just combined. Do not overmix.
  • Drop spoonfuls of dumpling batter into the simmering broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
  • Stir in frozen peas during the last 5 minutes of cooking.
  • Serve hot and garnish with parsley, if desired.
QR Code linking back to recipe