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home made chicken and dumplings recipe
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: general
Description
This recipe offers a comforting twist on classic chicken and dumplings by creating a rich, savory, reddish-orange broth infused with roasted red peppers and smoked paprika. It’s a hearty and satisfying meal that avoids heavy cream while delivering deep flavor, perfect for a cozy weeknight dinner.
Ingredients
- 900 g boneless, skinless chicken thighs
- 30 mL vegetable oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 120 g jarred roasted red peppers, drained
- 15 mL tomato paste
- 5 mL smoked paprika
- 1.9 L low-sodium chicken stock
- 250 mL milk (whole or 2%)
- 2 bay leaves
- 5 mL dried thyme
- Salt and pepper, to taste
- 300 g all-purpose flour
- 15 mL baking powder
- 55 g cold unsalted butter, cut into cubes
- 180 mL milk (whole or 2%)
- 45 mL fresh parsley, chopped (divided)
Instructions
- Sear Chicken: Pat chicken thighs dry and season with salt and pepper. Heat vegetable oil in a large pot over medium-high heat. Sear chicken thighs for 3-4 minutes per side until lightly browned; remove and set aside.
- Build Broth Base: Reduce heat to medium. Add onion, carrots, and celery to the pot; sauté for 8-10 minutes until softened. Add garlic, tomato paste, smoked paprika, bay leaves, and dried thyme; cook for 2 minutes, stirring constantly.
- Simmer Chicken: Return chicken to the pot. Pour in chicken stock, scraping any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is tender. Remove chicken and bay leaves; set chicken aside to cool.
- Blend Red Pepper Broth: Transfer half of the broth and all of the softened roasted red peppers to a blender. Blend until completely smooth. Return the blended mixture to the pot with the remaining broth and stir in 250 mL milk. Bring the broth back to a gentle simmer.
- Make Dumpling Dough: While the broth simmers, prepare the dumplings in a medium bowl. Whisk together flour, baking powder, and salt. Cut in the cold butter using fingertips or a pastry blender until coarse crumbs form. Gradually add 180 mL milk and 30 mL chopped parsley, stirring with a fork until just combined into a shaggy dough.
- Cook Dumplings: Shred the cooked chicken into bite-sized pieces. Drop spoonfuls of dumpling dough into the simmering broth. Cover the pot and cook for 15-20 minutes, or until dumplings are puffed and cooked through. Gently stir in the shredded chicken during the last 5 minutes of cooking.
- Garnish and Serve: Ladle the chicken and dumplings into bowls. Garnish with a drizzle of olive oil mixed with smoked paprika and scatter remaining fresh parsley over the top. Serve immediately.
Notes
For best results, use cold butter and avoid overmixing the dumpling dough to ensure light and airy texture. If the broth seems too thick before adding the dumplings, you can add up to 1/2 cup extra stock or milk to adjust consistency.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: main dish
- Method: stewing
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg