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Easy Kosher Chicken and Dumplings Recipe - Comfort Food at Its Best - American recipe
There's nothing quite like a steaming bowl of chicken and dumplings when you need real comfort food. I've been making this recipe for years, and it never fails to warm up the kitchen and bring everyone to the table. The smell alone fills your house with that cozy, homemade feeling that makes any day better. This isn't the kind of recipe that requires fancy techniques or hard-to-find ingredients. You probably have most of what you need sitting in your pantry right now. The chicken gets tender and falls apart beautifully, while the broth develops that rich, golden color that tells you it's going to be good. And those dumplings? They're fluffy and light, nothing like the heavy, dense ones you might remember from your childhood. The secret to getting this right is patience with the simmering and not overthinking the dumpling dough. I learned the hard way that overworking dumpling batter makes them tough. You want to mix just until everything comes together, then let the steam do its magic. The whole pot bubbles away happily while you do other things, making it perfect for busy weeknights or lazy Sunday afternoons. I love serving this with some fresh dill sprinkled on top and maybe some crusty bread on the side. It's substantial enough to be a complete meal, but somehow you still want to soak up every last drop of that broth. The leftovers are even better the next day, though the dumplings do absorb more liquid as they sit.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 3 medium carrots sliced into rounds
  • 3 celery stalks celery chopped
  • 3 cloves garlic minced
  • 8 cups chicken broth low sodium
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons fresh parsley chopped
  • 1 cup non-dairy milk unsweetened soy or almond milk
  • 3 tablespoons vegetable oil

Method
 

Prepare the Chicken
  1. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper.
  2. Add chicken to the pot and cook for 5-6 minutes, turning occasionally, until browned on most sides. The chicken doesn't need to be cooked through at this point.
  3. Remove chicken to a plate and set aside. Reduce heat to medium.
  4. Add onion, carrots, and celery to the same pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  5. Add garlic and cook for another minute until fragrant.
  6. Return chicken to the pot and add chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer partially covered for 20 minutes.
Make the Dumplings
  1. While the chicken simmers, prepare the dumpling batter. In a medium bowl, whisk together flour, baking powder, salt, and chopped parsley.
  2. In a measuring cup, combine non-dairy milk and vegetable oil.
  3. Pour the milk mixture into the flour mixture and stir just until combined. The batter should be thick but scoopable. Don't overmix.
  4. Remove bay leaves from the pot. Taste and adjust seasoning with salt and pepper.
  5. Using a large spoon or small ice cream scoop, drop spoonfuls of dumpling batter directly onto the simmering chicken and vegetables. You should have about 12 dumplings.
  6. Cover the pot tightly and simmer for 15 minutes without lifting the lid. The dumplings will puff up and cook through from the steam.
  7. After 15 minutes, remove from heat and let stand for 5 minutes before serving. Taste and adjust seasoning as needed.

Notes

The dumplings will absorb more broth as the soup sits, so add extra broth when reheating leftovers if needed. For richer flavor, you can substitute 2 cups of the chicken broth with vegetable or mushroom broth. Fresh herbs like dill or thyme make a nice garnish. This soup keeps well in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 980mg 43%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.