Chicken and Dumplings with Rosemary and Lemon

Chicken and Dumplings with Rosemary and Lemon

Tender chicken and fluffy herbed dumplings simmer in a bright, lemon-flecked broth.

Total 1 hr 5 min Makes 6 servings Calories 465/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This comforting stew pairs shredded chicken and pillowy drop dumplings with a rosemary-scented broth brightened by fresh lemon. A touch of citrus cuts through the richness, making this classic cold-weather dish feel a little lighter. It's a satisfying one-pot dinner perfect for chilly evenings.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon fresh rosemary, chopped
  • 1 lemon, zested and juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon fresh rosemary, chopped
  • 4 tablespoons unsalted butter, cold and cubed
  • 3/4 cup milk
  • 2 tablespoons fresh parsley, chopped

Method

  1. Melt the butter in a 6-quart stock pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 7 minutes.

  2. Add the garlic and cook until fragrant, about 30 seconds.

  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

  4. Slowly whisk in the chicken broth, scraping the bottom of the pot to dissolve the flour and prevent lumps.

  5. Add the chicken thighs, rosemary, lemon zest, salt, and pepper. Bring to a simmer, then cover and cook until the chicken is cooked through and tender, about 25 minutes.

  6. Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks, discarding any excess fat.

  7. While the chicken cooks, make the dumpling dough: in a large bowl, whisk together the flour, baking powder, salt, and rosemary.

  8. Cut the cold butter into the flour mixture with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  9. Stir in the milk just until a soft, sticky dough forms; do not overmix.

  10. Return the shredded chicken to the pot and stir in the heavy cream and lemon juice.

  11. Bring the broth back to a gentle simmer. Drop the dumpling dough by the tablespoonful onto the surface of the simmering broth, spacing them slightly apart.

  12. Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through, about 15 minutes.

  13. Sprinkle with fresh parsley and ladle into bowls to serve hot.

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    Chicken and Dumplings with Rosemary and Lemon

    This comforting stew pairs shredded chicken and pillowy drop dumplings with a rosemary-scented broth brightened by fresh lemon. A touch of citrus cuts through the richness, making this classic cold-weather dish feel a little lighter. It's a satisfying one-pot dinner perfect for chilly evenings.

    1 hr 5 min 6 servings 465 cal

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 onion, diced
    • 2 carrots, peeled and sliced
    • 2 celery stalks, sliced
    • 3 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 6 cups chicken broth
    • 1 1/2 pounds boneless skinless chicken thighs
    • 1 tablespoon fresh rosemary, chopped
    • 1 lemon, zested and juiced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup heavy cream
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 1 tablespoon fresh rosemary, chopped
    • 4 tablespoons unsalted butter, cold and cubed
    • 3/4 cup milk
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Melt the butter in a 6-quart stock pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 7 minutes.

    2. 2

      Add the garlic and cook until fragrant, about 30 seconds.

    3. 3

      Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

    4. 4

      Slowly whisk in the chicken broth, scraping the bottom of the pot to dissolve the flour and prevent lumps.

    5. 5

      Add the chicken thighs, rosemary, lemon zest, salt, and pepper. Bring to a simmer, then cover and cook until the chicken is cooked through and tender, about 25 minutes.

    6. 6

      Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks, discarding any excess fat.

    7. 7

      While the chicken cooks, make the dumpling dough: in a large bowl, whisk together the flour, baking powder, salt, and rosemary.

    8. 8

      Cut the cold butter into the flour mixture with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

    9. 9

      Stir in the milk just until a soft, sticky dough forms; do not overmix.

    10. 10

      Return the shredded chicken to the pot and stir in the heavy cream and lemon juice.

    11. 11

      Bring the broth back to a gentle simmer. Drop the dumpling dough by the tablespoonful onto the surface of the simmering broth, spacing them slightly apart.

    12. 12

      Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through, about 15 minutes.

    13. 13

      Sprinkle with fresh parsley and ladle into bowls to serve hot.