Dutch Oven Chicken and Dumplings
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!
Equipment
- Dutch Oven
Ingredients
For the Chicken
- 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
For the Dumplings
- 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
Instructions
- 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
Calories: 285kcalCarbohydrates: 38gProtein: 20gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 508mgPotassium: 708mgFiber: 4gSugar: 3gVitamin A: 1810IUVitamin C: 22mgCalcium: 121mgIron: 3mg
Did you make this recipe?Let us know how it was!