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Chicken and dumplings with rainbow carrots and potato
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Chicken and Dumplings with Rainbow Carrots and Potato

These chicken and dumplings are packed with potatoes, carrots, celery and herbs. Topped with fluffy dumplings of course!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: dinner
Cuisine: American
Keyword: chicken, chicken and dumplings
Servings: 6 large bowls
Calories: 750kcal
Cost: $25

Equipment

  • dutch oven or large pot with a lid
  • colander
  • cutting board
  • sharp knife
  • large bowl

Ingredients

For the chicken

  • 2-3 lbs lean chicken breast
  • 4 tbsp olive oil
  • 1½ tbsp fresh thyme
  • 2 tbsp fresh rosemary roughly chopped
  • 1 tbsp parsley roughly chopped
  • 3 tbsp unsalted butter
  • 1 yellow onion diced
  • 6 tricolor carrots or regular carrots
  • 4 celery stalks chopped
  • ¼ cup all purpose flour
  • 1 large yellow potato chopped into cubes (skin on is fine)
  • 6-7 cups water

For the dumplings

  • 1 egg
  • 2 tbsp milk dairy free or regular
  • 2 tbsp unsalted butter
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 pinch of salt

Instructions

  • In a dutch oven or pot, heat 2 tbsp of olive oil over high heat. Add the chicken breast to the heat and brown the chicken all over, about 4-5 minutes per side. You may have to brown your chicken in two batches.
    2-3 lbs lean chicken breast, 4 tbsp olive oil
  • When the chicken is browned, add all of it back to the pot and dump in 6-7 cups of water or enough for the chicken to be completely submerged. Add the rosemary, parsley, thyme and a quick pinch of salt. Bring the pot to a boil, and then reduce the heat to a simmer. Cook (covered) for one hour.
    1½ tbsp fresh thyme, 2 tbsp fresh rosemary, 6-7 cups water, 1 pinch of salt, 1 tbsp parsley
  • Once complete, set up a large bowl underneath the colander and place them in your sink. Dump the contents of the dutch oven into the colander, careful not to lose any of the broth (it should all go into the bowl - we need it!). Take the chicken from the colander and shred the meat with two forks. Set aside.
  • In the same dutch oven, heat the remaining 2 tablespoons of the olive oil and the butter over medium heat. Then add the onion, carrot and celery and cook, stirring often, for about 6 minutes (or until softened). Add the flour and cook, stirring often to ensure that the flour darkens the vegetables but they do not burn – about 5 more minutes. Add the "broth" from the colander and shredded chicken back into the pot, and then add the chopped potato. Bring the pot to a boil again and then let simmer, covered, for another 20 minutes.
    4 tbsp olive oil, 3 tbsp unsalted butter, 6 tricolor carrots, 4 celery stalks, ¼ cup all purpose flour, 1 large yellow potato, 1 yellow onion
  • In the meantime, make the dumplings! In a bowl, whisk together the egg, melted butter and milk until incorporated. Then add the flour, salt and baking powder to the bowl and stir together with a spoon or fork until it makes a thick and somewhat lumpy mixture.
    2 tbsp milk, 2 tbsp unsalted butter, 1 cup all purpose flour, 2 tsp baking powder, 1 pinch of salt, 1 egg
  • To add the dumplings to the soup, simply take a heaping spoonful and drop it into the simmering broth (just push it off the spoon with your finger). Be sure not to spread out the dumplings - they will expand. Repeat until the batter is gone. Cover the pot and let the dumplings simmer in the broth for about 15 minutes so they become light and fluffy (low heat!).
  • The meal will be very hot, so take the dutch oven off the heat and spoon the food into bowls. Leave the bowls to cool for 5-10 minutes. Enjoy!