Save This comforting one-pot chicken and dumpling recipe transforms traditional comfort food with a surprising pickle twist. The tangy pickle brine cuts through the richness, while pillowy dumpling noodles soak up the savory broth. It's become my go-to solution when I need something hearty yet interesting for dinner.
I discovered this recipe during a particularly cold winter when I was craving something beyond basic chicken soup. The first time I served it to friends, they couldn't identify the secret ingredient but kept commenting on how uniquely delicious it was. Now it's requested at every gathering.
Ingredients
- Boneless skinless chicken thighs or breasts: Thighs provide more flavor and stay tender during cooking
- Low sodium chicken broth: Forms the soup base while allowing you to control salt levels
- Pickle brine from dill pickles: This unexpected ingredient adds tangy depth that makes the recipe special
- Diced dill pickles: They provide bursts of brightness and texture throughout the dish
- Fresh dill: Enhances the pickle flavor while adding herbaceous notes
- All purpose flour: Creates tender dumplings when handled gently
- Baking powder: Ensures your dumplings are light and fluffy rather than dense
- Eggs: Bind the dumpling mixture and add richness
- Whole milk: Creates tender dumpling texture with its fat content
- Butter: Adds richness to both dumplings and final broth
Instructions
- Build the Flavor Base:
- Heat olive oil in your Dutch oven over medium heat until it shimmers. Add diced onion, carrots and celery, stirring occasionally for a full 5 minutes until they begin to soften but not brown. The vegetables should release their aromatic compounds and begin to turn translucent. Add minced garlic and cook for exactly one minute more, stirring constantly to prevent burning which would add bitterness.
- Create the Broth:
- Add chicken pieces to the pot, nestling them among the vegetables. Pour in chicken broth and pickle brine, watching as the liquid combines into a cloudy mixture. Add diced pickles, dried herbs, black pepper, and salt. Bring everything to a gentle boil where you see steady bubbles breaking the surface, then immediately reduce to a simmer where only occasional bubbles appear. Let this mixture cook uncovered for 20 minutes, allowing the chicken to poach gently and the flavors to meld.
- Prepare the Chicken:
- Remove the fully cooked chicken pieces to a cutting board. They should register 165°F on a meat thermometer and show no pink when cut. Using two forks, pull the chicken apart into bite-sized shreds working with the grain of the meat for the best texture. Return all shredded chicken to the pot and stir to distribute evenly throughout the broth.
- Mix the Dumpling Batter:
- In a medium mixing bowl, combine flour, baking powder, salt, and dill with a whisk until evenly distributed. In a separate smaller bowl, beat eggs until frothy, then add milk and melted butter whisking until combined. Pour the wet ingredients into the dry ingredients all at once, and stir with a wooden spoon or rubber spatula just until no dry flour remains visible. The batter will look lumpy which is exactly what you want for tender dumplings.
- Cook the Dumplings:
- Bring the soup back to a simmer. Using a tablespoon measure or cookie scoop, drop heaping spoonfuls of batter directly into the simmering liquid spacing them evenly around the pot. You should get about 12-15 dumplings. Immediately cover the pot with a tight-fitting lid to trap steam. Cook undisturbed for 12-15 minutes until the dumplings have doubled in size and a toothpick inserted into the center comes out clean.
- Finish and Serve:
- Remove the lid and gently stir in the remaining 2 tablespoons of butter and fresh parsley allowing the butter to melt completely into the broth. Taste the broth and add more salt if needed keeping in mind the pickle brine already adds saltiness. Ladle generous portions into wide bowls ensuring each serving gets both broth and several dumplings. Garnish with fresh dill sprigs for a professional presentation and extra flavor.
Save The pickle brine is truly the star ingredient in this recipe. I started experimenting with it after inheriting my grandmother's pickle recipe collection. She always believed in using every part of what you cook, and saving pickle brine was one of her kitchen secrets. The first time I added it to chicken soup, the transformation was remarkable. The acid brightens everything while the dill and garlic notes from the brine infuse the entire dish.
Make Ahead and Storage
This dish actually tastes even better the next day after flavors have had time to meld in the refrigerator. Store leftovers in an airtight container for up to 4 days. The dumplings will continue to absorb liquid as they sit, so when reheating, you may need to add a splash of additional chicken broth to thin the consistency. Reheat gently on the stovetop over medium-low heat until just simmering, being careful not to boil aggressively which would break down the dumplings.
Pickle Variations
While dill pickles create the classic flavor profile for this recipe, you can experiment with different pickle varieties for unique results. Bread and butter pickles will create a sweeter profile that children often prefer. Spicy pickles add a pleasant heat throughout the dish. Garlic pickles intensify the savory notes. Even specialty pickles like curry or horseradish varieties can create interesting fusion flavors. Just remember that the pickle brine contributes significantly to the overall profile, so choose accordingly.
Serving Suggestions
This hearty one-pot meal stands beautifully on its own, but a few simple accompaniments can elevate the experience. A simple green salad dressed with lemon vinaigrette provides refreshing contrast to the rich soup. Crusty sourdough bread is perfect for sopping up the flavorful broth. For a special touch, serve with a dollop of sour cream on top, which melts into the broth adding creamy richness while complementing the tangy pickle notes.
Seasonal Adaptations
Spring version includes fresh peas and asparagus tips added in the final five minutes. Summer adaptation uses yellow squash and fresh tomatoes with basil instead of dill. Fall variation incorporates diced butternut squash and a pinch of nutmeg.
Save For the fluffiest dumplings, handle the batter minimally and make sure your broth is at a gentle simmer, not a rolling boil. The steam created under the lid is essential for proper rising, so resist the urge to peek during cooking.
Recipe FAQ
- → How does pickle brine affect the flavor?
Pickle brine adds a tangy, zesty element that lifts the whole dish, balancing the richness of the chicken and dumplings with bright acidity.
- → Can I use chicken breasts instead of thighs?
Yes, both boneless chicken thighs and breasts work well. Thighs provide a bit more moisture and flavor, but breasts are a suitable lean option.
- → Are the dumpling noodles hard to make?
No, the dumpling noodles come together with simple ingredients and are dropped by spoonfuls into the simmering broth to cook.
- → Can I substitute dill if I don't have fresh on hand?
Absolutely. Dried dill can be used, though fresh dill provides a brighter flavor. Use about one-third the amount of dried dill as fresh.
- → What sides go well with this dish?
Serve with a crisp leafy salad or roasted vegetables. A slice of crusty bread pairs beautifully too.