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Picture of Test Kitchen's Favorite Chicken and Dumplings
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4247 kcal 212 %
  • Fat 253 g 389 %
  • Saturated 103 g 513 %
  • Carbs 292 g 97 %
  • Fiber 29 g 118 %
  • Protein 197 g 395 %
  • Cholesterol 1152 mg 384 %
  • Sodium 5335 mg 222 %
  • Calcium 1265 mg 126 %
  • Magnesium 393 mg 93 %
  • Potassium 4623 mg 98 %
  • Iron 26 mg 146 %
  • Zinc 17 mg 155 %
  • Phosphorus 3177 mg 454 %
  • Vitamin A 2453 µg 273 %
  • Vitamin C 105 mg 117 %
  • Thiamin (B1) 3 mg 281 %
  • Riboflavin (B2) 3 mg 251 %
  • Niacin (B3) 63 mg 395 %
  • Vitamin B6 4 mg 341 %
  • Folate equivalent (total) 974 µg 243 %
  • Vitamin B12 7 µg 277 %
  • Vitamin D 3 µg 22 %
  • Vitamin E 7 mg 45 %
  • Vitamin K 509 µg 425 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Ingredients

  • 2 pounds bone-in, skin-on chicken thighs (4 to 5)
  • Kosher salt and freshly ground pepper
  • 1 stick (8 tablespoons) cold unsalted butter
  • 1 onion, diced (1 ½ cups)
  • 3 carrots, diced (1 ¼ cups)
  • 1 stalk celery, diced (½ cup)
  • 8 ounces white potato, peeled if desired and cut into ½-inch dice (1 ½ cups)
  • 1 ¼ teaspoons dried thyme
  • 1 ⅔ cups plus ¼ cup unbleached all-purpose flour
  • 1 cup partially defrosted frozen peas
  • 6 tablespoons chopped fresh parsley, plus more for serving
  • 2 teaspoons baking powder
  • ¾ cup whole milk
  • Lemon wedges, for serving

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