Dutch Oven Chicken and Dumplings Recipe
This Dutch oven chicken and dumplings recipe is a easy and delicious one-pot dinner the whole family will love. Hearty and tasty comfort food cooked in one-pot!
This recipe is loaded with chopped seasonal vegetables, tender pieces of chicken, 5-minute dumplings, and a thick and creamy sauce. Serve with a fresh chopped side salad and dig in!
This Dutch oven Chicken and Dumplings recipe is rich and creamy and is the perfect recipe for leftover chicken (or Thanksgiving leftover turkey). It is fairy simple to make and a huge pot is great to meal prep for the week.
I love simmering a big pot of this soup, and the below recipe yields about 6 quarts. It also freezes well, so you can batch cook and divide into meals for later.
This Dutch Oven Chicken and Dumplings Recipe Is:
- Comforting
- Satisfying
- Herby
- Great for meal prepping, batch cooking, or making ahead
- Loaded with Flavor
- Dairy Free and has an easy Gluten Free Option!
Modern Meal Prep Chicken Recipes For the Win!
This pineapple chicken stew is the perfect recipe for easy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy tasty homemade meals during the week when I don’t have time. Browse all our favorite tried & true meal prep recipes.
With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onion & Garlic
- Carrots
- Celery
- Chicken Stock – is the base of this fantastic dish. I prefer using a low sodium broth to control the amount of salt in this dish. You can buy a fantastic container of low sodium broth or make your own from scratch!
- Potatoes
- Cooked Chicken: or any other cooked protein of your choice.
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- Flour
- Peas
- Parsley
- Baking Powder: I like this baking powder for thick and fluffy dumplings.
Dutch Ovens For Soups, Stews, & More!
I get almost weekly use out of my Dutch ovens, they’re my favorite pots to cook with! Dutch ovens are heavy cast iron pots coated in enamel, and are stovetop and oven safe. I make some of our favorite dishes in the Dutch oven including vegetarian French onion soup, Greek baked beans, and even Dutch oven bread.
I find Dutch ovens sauté vegetables better, are great for baked dishes and casseroles, and are versatile as they are also oven-safe. If you don’t already have a Dutch oven, I would highly recommend a large 6-quart Dutch oven or an extra large 7.5-quart Dutch oven which is great for batch cooking chicken and dumplings like this!
How To Make This Recipe
- In a large Dutch oven, add the olive oil, onion, and garlic. Sauté on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for an additional 3 minutes.
- Add the potatoes, chicken breast, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
More Modern Comfort Food Recipes You’ll Love
- Chicken Pasta with Vodka Sauce Recipe
- Red Beans and Rice with Sausage Recipe
- Gnocchi With Pomodoro Sauce
- Less Sodium Chicken Marsala Recipe
- Crispy Italian Chicken Cutlets Recipe
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Dutch Oven Chicken and Dumplings
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 3 stalks celery chopped
- 4 potatoes diced
- 4 cups cooked chicken shredded
- 8 cups Low Sodium Chicken Stock
- 1 teaspoon Himalayan sea salt
- 1 teaspoon thyme
- 2 cups mixed frozen vegetables peas, carrots, corn, green beans
- 1/2 cup fresh parsley chopped
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 3/4 cup milk
Method
- In a large Dutch oven, add the olive oil, onion, and garlic. Sauté on low heat for 5 to 6 minutes until the veggies become translucent. Add the celery and sauté for an additional 3 minutes.
- Add the potatoes, chicken breast, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the frozen mixed vegetables and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Nutrition
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A family favorite…yummy
This is a family favorite
This is a tasty meal itself