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Herbed Chicken and Dumplings with Root Vegetables

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This cozy herbed chicken and dumplings recipe features fluffy, fragrant dumplings and a savory broth packed with tender chicken and sweet root vegetables. It’s the ultimate comfort food for chilly evenings and family dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced into coins
  • 2 parsnips, peeled and sliced
  • 2 medium turnips, peeled and diced
  • 3 celery stalks, sliced
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 4 tablespoons unsalted butter, melted
  • 1 cup whole milk
  • 1/2 cup frozen peas (optional)
  • Zest of 1 lemon (optional)

Instructions

  1. Pat chicken thighs dry and season with salt and pepper. Chop all vegetables and mince garlic.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs until lightly golden, about 2-3 minutes per side. Remove and set aside.
  3. Lower heat to medium. Add diced onion and a pinch of salt; cook until translucent, about 2 minutes. Add garlic, carrots, parsnips, turnips, and celery. Stir for 3 minutes until veggies begin to soften.
  4. Pour in chicken broth, scraping up browned bits. Add bay leaf, thyme, sage, rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Return chicken to the pot.
  5. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until chicken is fork-tender and vegetables are soft.
  6. While stew simmers, whisk flour, baking powder, salt, and black pepper in a mixing bowl. Stir in chives and parsley. Add melted butter and milk, mixing gently until a soft, sticky dough forms.
  7. Remove chicken thighs, shred with two forks, and return meat to the pot. Discard bay leaf. Adjust seasoning as needed.
  8. Increase heat to medium-low. Drop spoonfuls of dumpling dough (about 1 tablespoon each) onto the bubbling stew. Cover tightly and cook for 12-15 minutes without lifting the lid.
  9. If using, stir in peas and lemon zest. Sprinkle with extra parsley. Serve hot, ensuring each bowl has chicken, veggies, and dumplings.

Notes

For gluten-free dumplings, use a 1:1 gluten-free flour blend. For dairy-free, substitute olive oil for butter and non-dairy milk. Don’t overmix dumpling dough for fluffier results. The stew base can be made ahead and reheated before adding fresh dumplings. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: chicken and dumplings, herbed chicken, root vegetables, comfort food, cozy dinner, easy chicken stew, homemade dumplings, family dinner, one pot meal, fall recipes

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