| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 whole chicken, cut into pieces (cut-up fryer)
- Salt and freshly ground black pepper
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 medium onion, finely diced
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 6 cups low-sodium chicken broth
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 heaping tablespoon baking powder
- 1 teaspoon kosher salt
- 2 cups half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons minced fresh parsley, optional
- Salt, as needed
Instructions
- For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
- In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
- For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
- Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
- Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 629 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 141 mg |
| Sodium | 1080 mg |
Reviews
Yum! This was super good. Reminded me of matzoh ball soup, which is one of my faves. My kids and husband love matzoh ball soup though, and nine of them liked the dumplings. However, they did enjoy the rest of the soup. I thought the dumplings were tasty.
My husband is very picky, he absolutely loved this, I used fresh pot herbs( time, sage, rosemary chopped fine 1 1/2 table spoon )the flavor was great. This dish has been added into to rotation at our home.
REEEEEEDiculous!!!!! This was AWESOME! I made it healthi-ish for my food sensitivities. Substituted dairy w/ coconut cream thinned w/ water. Used GF flour. I did need to add some more water as the chicken simmered, about a cup. I seasoned the chicken with/ poultry seasoning which has ground thyme in it. It added another layer of flavor. Was out of the ground, so used dried in lieu. Used homemade chicken bone broth that was dynamite! Everybody LOVED this recipe. And I’ve never had a dumpling I liked! LOL The smaller, imperfectly shaped dumplings were tender and sumptuous. Paired with a Petit Chablis. Perfect.
Thanks, Ree for your always delicious recipes and charm! xoxo
Thanks, Ree for your always delicious recipes and charm! xoxo
This recipe was in my inbox as Recipe of the Day last week. Knowing my husband loves chicken and dumplings, I forwarded him the recipe, printed it, and decided to make it last night. My experience with chicken and dumplings was eating Campbell’s Chunky Creamy Chicken and Dumplings from a can years ago when single. That soup was ok. Since my husband orders chicken and dumplings if a restaurant has it on the menu and likes it, I decided to give this recipe a try. I’m an ok cook and can follow recipes. This recipe was easy to follow. I appreciated the video too. The prep work was easy enough, the instructions were good, and the final product was very delicious. I will make this dish again. Yum.
I’m an Okie. I’ve been making dumplings a long time. Never have I used cornmeal or tumeric or thyme in my dumpling dough. Interesting. I’ll have to try it. Always like to try different ways to what I cook. Im excited to try it. You know the saying… don’t knock it till you try it. I got a lot of tips from everyone. Thank you. Maybe I’ll come back and let you know how I liked it.
I very rarely leave reviews, but I had to comment on this one. I made this tonight, and everyone loved it! It was so good! Thank you Ree!
It was the best recipe I have tried for chicken and dumplings. I added a teaspoon of sage along with everything else.
I made this tonight with great success. My husband had 5 helpings so that tells you what he thought of it. This was the first time I ever made chicken & dumplings and it was delicious. Very much like making chicken soup only you’re putting in those wonderful dumplings instead of noodles. First time I made dumplings too and they were nice & plump, fully cooked and dense like I wanted them to be. They picked up wonderful flavor from the thyme and chicken grease/broth. The only thing I did different was I left out the turmeric because I really don’t like it. This was a “keeper” recipe and my daughters have both already asked me for the recipe and that’s from just seeing pictures of our meal.
Can someone answer this, please? I am concerned about the fattiness that might result from making this with skin-on chicken. Are we thinking that all the fat will drain off in the browning process or will I end up with a dense layer of fat on leftovers?
I like to add a little Poultry Seasoning to my dumplings. Chicken n Dumpling one the Best Comfort Dishes.