Chicken and Dumplings in a Cast Iron Soup Pot
This hearty Chicken and Dumplings recipe features tender chicken simmered in a rich, savory broth, filled with fresh vegetables and topped with fluffy homemade dumplings. Perfectly cooked in the Bayou Classic 6-qt Cast Iron Soup Pot, this comforting dish captures the essence of home-cooked goodness, making it an ideal choice for family gatherings or cozy nights.
ingredients
- 1 lb boneless chicken thighs, diced
- 4 cups chicken broth
- 2 cups carrots, sliced
- 1 cup celery, diced
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup butter, melted
steps
- 1.
In the Bayou Classic 6-qt Cast Iron Soup Pot, heat a splash of oil over medium heat.
- 2.
Add the diced chicken and cook until browned, around 5-7 minutes.
- 3.
Stir in the garlic, onion, carrots, and celery; sauté until veggies are tender, about 5 minutes.
- 4.
Pour in the chicken broth, thyme, rosemary, and season with salt and pepper. Bring to a boil, then reduce heat to simmer.
- 5.
In a separate bowl, mix the flour, baking powder, and salt. Stir in milk and melted butter until just combined.
- 6.
Drop spoonfuls of the dumpling batter into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
- 7.
Once dumplings are fluffy and cooked through, gently stir in fresh parsley. Taste and adjust seasoning as needed.
- 8.
Serve hot, garnished with extra parsley if desired.
