Chicken and Dumplings
A comforting classic with tender chicken, fluffy dumplings, and a rich broth.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
Nutrition Facts
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Instructions
Cook the chicken: In a large pot, simmer chicken thighs in chicken broth for 20 minutes or until fully cooked. Remove chicken, shred, and set aside.
Sauté vegetables: In the same pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
Make the broth: Return shredded chicken to the pot. Add thyme, salt, and pepper. Pour in remaining broth and bring to a gentle simmer.
Prepare dumpling dough: In a bowl, mix flour, baking powder, and a pinch of salt. Stir in milk until a sticky dough forms.
Cook dumplings: Drop spoonfuls of dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
Serve: Ladle into bowls, ensuring each serving has plenty of broth, chicken, vegetables, and dumplings. Enjoy hot.
Chef's Tips
- Chicken Choice: Bone-in thighs add more flavor, but boneless save time. Either works well!
- Dumpling Texture: Don’t overmix the dough—lumps are fine for tender dumplings.
- Broth Tip: For extra richness, use half broth and half cream.
- Herb Swap: Try rosemary or parsley instead of thyme for a different flavor profile.
- Storage: Reheat gently on the stove with a splash of broth to maintain moisture.
