Chicken and Herb Dumplings

Chicken and Herb Dumplings

Fall is here and I’m overjoyed. It’s cooled down in San Francisco and started to rain today so naturally I was craving some comfort. Chicken and dumplings is the quintessential meal of rainy day comfort.

I’m such a fan of one pot wonders; cleanup is easy and once everything is in the pot, it’s smooth sailing. Now I know everyone’s recipe is different and I know a lot of people will fight me on a few things but these are my “non-negotiables” with this recipe.

Always use chicken thighs {they’re just tastier and can stand up to the cooking process without drying out}, never use water {for the love of Peter and Paul please use chicken stock, if you use water you’re essentially watering down all the ingredients and no amount of salt can come back from that}, and don’t use flour in your soup {not necessary at all, the dumplings will thicken everything up nicely}.

Also, if you have a lovely Sunday afternoon to make your own Chicken Stock, I suggest using that in this recipe. It really is easier than you think and there’s nothing quite like the smell of Homemade Stock simmering on your stove on a chilly fall day.

These dumplings are little fluffy pillows sent from heaven and are homemade! I know a lot of people that use Bisquick, which is fine if that’s what you’re use to but step out of your box and try making them from scratch because it does make a difference and it’s just as easy. Besides, I’m sure you have all the ingredients to do it anyways so go the extra step.

What I love about one pot meals is that it can be done in a crock-pot just as easily as on the stove.Throw the ingredients in to simmer all day long and add the dumplings in at the end when you’re ready for dinner. Simple, delicious and well worth the time.

So there you have it, some slight variations that will guarantee the perfect Chicken and Dumplings every time for life.

Now let’s get after it because I’m hungry and a big bowl is awaiting.

Chicken and Herb Dumplings

Gorgeous, delicious, and oh so savory.

Chicken and Herb Dumplings

30 September, 2015
: 6 Servings
: 20 min
: 1 hr
: 1 hr 20 min
: Easy

Not your grandmother's recipe. A few variations make this one delicious and savory one pot meal.


  • 2 tablespoons Olive Oil
  • 6 whole boneless/skinless Chicken Thighs {about 2 pounds}
  • Kosher Salt and Black Pepper, to season
  • 1 tablespoon Butter
  • 1 large Onion, medium dice
  • 3 whole Carrots, medium dice
  • 3 stalks Celery, medium dice
  • 2 tablespoons Fresh Thyme Leaves or 2 Teaspoons Dried Thyme
  • 2 cloves Garlic, minced
  • 1/2 cup Dry White Wine
  • 8 cups Chicken Stock
  • 1 whole Bay Leaf
  • Kosher Salt and Pepper, to season
  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • ¼ teaspoon each Kosher Salt and Pepper
  • 6 tablespoons {3/4 stick} Butter, melted
  • 1 cup Buttermilk
  • 2 tablespoons Fresh Flat-Leaf Parsley Leaves, chopped, plus more for garnish
  • 1 tablespoon Fresh Chives, chopped, plus more for garnish
  • Step 1 Heat olive oil in a large pot or Dutch oven over medium high heat. Season the chicken with ½ teaspoon each salt and pepper. Cook 4-5 minutes per side until golden brown. Transfer the chicken to a plate to cool. Once cooled chop up chicken and set aside.
  • Step 2 Meanwhile, melt 1 tablespoon of butter in the same pot, keeping it at medium high heat. Immediately add the onion, carrots, and celery to the pot, stirring, until the vegetables begin to soften, about 5 minutes. Add the thyme and garlic and stir to cook until fragrant, about 30 seconds. Deglaze the pan with white wine. Simmer for about 2 minutes until wine is reduced. Add the 8 cups of chicken stock to the pot and season with salt and pepper, a pinch each should do it but always taste to your salt level.
  • Step 3 Add the bay leaf and reserved chopped chicken to the pot and bring to a simmer, cook on a simmer for 25 minutes.
  • Step 4 Discard the bay leaf before adding in the dumplings.
  • Step 5 Mix together flour, baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Mix in the melted butter, buttermilk, chopped parsley and chopped chives. Reduce heat to low and drop the mixture into the soup in 8 large spoonfuls evenly spaced out. Cover and simmer on low until the dumplings are fluffy and tender to the touch, about 15 minutes.
  • Step 6 Serve with garnished parsley and chives.

Chicken and Herb Dumplings

Don’t mind me, just a girl with a big spoon and ready to consume.

Chicken and Herb Dumplings

In a large heavy bottomed pot like a dutch oven or Le Creuset brown up the chicken thighs like so. Brown food always tastes better and this is what we like to call the maillard reaction.

Maillard Reaction (/mˈjɑr/ my-yar) a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor.

Chicken and Herb Dumplings

When I say medium dice, this is what that means. Think of it as bite sized pieces.

Chicken and Herb Dumplings

Now saute those medium diced veggies up.

Chicken and Herb Dumplings

Now don’t be like me and use a whisk, use a spoon. The batter for the dumplings is thick and it will get stuck in your whisk. I found that one out the hard way.

So there you have it, just a few quick tips to get you through this recipe.

Chicken and Herb Dumplings

Savor and Enjoy!

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