Classic Chicken & Dumplings

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Classic chicken and dumplings is a comforting dish that combines tender chicken, fluffy dumplings, and a rich broth. While it may not be the healthiest option due to its high calorie and carbohydrate content, it does offer some nutritional benefits. Here are a few:


1. Protein: Chicken is a great source of lean protein, which is essential for building and repairing tissues, supporting immune function, and maintaining healthy hair, skin, and nails. Protein also helps keep you feeling full and satisfied.


2. Vitamins and Minerals: Chicken is rich in vitamins and minerals such as vitamin B12, vitamin D, iron, zinc, and selenium. These nutrients play important roles in energy production, immune function, and overall health.


3. Collagen: The chicken bones and cartilage used to make the broth for chicken and dumplings contain collagen. Collagen is a protein that supports skin health, joint function, and gut health. When simmered for a long time, it breaks down into gelatin, which provides additional health benefits.


4. Comforting and Satiating: Classic chicken and dumplings can be a comforting and satisfying meal, especially during colder months or when you’re feeling under the weather. It can provide a sense of well-being and warmth.


While chicken and dumplings can be enjoyed as an occasional indulgence, it’s important to be mindful of portion sizes and balance it with a variety of other nutritious foods to maintain a healthy diet. Consider adding vegetables to your dish, such as carrots, celery, or peas, to boost the nutritional content and add more vitamins and fiber to your meal.



Classic Chicken & Dumplings


Browning the chicken first gives this comforting one-bowl meal its flavor—and eliminates the need for chicken broth.


1 tablespoon olive oil

6 bone-in, skin-on chicken thighs (about 2 pounds)

kosher salt and black pepper

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 cloves garlic, chopped

2 bay leaves

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, melted

3/4 cup buttermilk

2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving


Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.


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