Description
A hearty one-pot meal featuring tender chicken, hearty vegetables, and fluffy dumplings in a rich, low-sodium broth. No pork or alcohol—clean, comforting, and perfectly unified.
Ingredients
1.5 lbs boneless chicken thighs or mix of dark/white meat
1 large onion (chopped)
2 stalks celery (chopped)
2 medium carrots (diced)
3/4 cup all-purpose flour (for dumplings)
1 tsp baking powder
1/2 tsp salt
2 tbsp cold water
2 cups low-sodium chicken or vegetable broth
4 garlic cloves (crushed)
1 tsp fresh thyme
1 tbsp olive oil
Optional: 2 tbsp each cornstarch and flour as alternative thickener
Instructions
Heat olive oil in a large pot. Sauté onion, celery, and carrots until softened.
Add chicken (skin-on thighs side up) and cook until opaque.
Stir in broth, garlic, thyme, and 1/2 tsp salt. Bring to a simmer and cook until chicken reaches 165°F (20-25 minutes).
Mix flour, baking powder, 1/2 tsp salt, and 2 tbsp cold water (add additional water if needed). Drop 8 dough mounds into the pot.
Cover pot slightly ajar. Simmer gently until dumplings puff and chicken is tender (8-10 minutes). Remove from heat and let rest 10 minutes before serving.
Notes
Blanch root vegetables first for even cooking
Use cornstarch and flour substitute if avoiding gluten
Store leftovers in an airtight container for up to 3 days
Serve with a splash of lemon for brightness
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg