Chicken And Dumplings Recipe
Creamy, one-pot comfort food that warms the soul and brings the whole family to the table.
Ingredients
- 4 bone-in, skinless chicken thighs (about 1½ lbs) swap one thigh for a breast if desired
- 6 cups low-sodium chicken broth use organic for better flavor
- 2 cups whole milk or 1 cup milk + 1 cup cream for extra richness
- 2 Tbsp unsalted butter cubed
- 1 medium yellow onion diced
- 3 stalks celery sliced
- 3 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 tsp fresh thyme leaves or ½ tsp dried
- bay leaf
- Salt & pepper to taste
- 2 cups all-purpose flour use gluten-free blend if needed
- 1 Tbsp baking powder
- ½ tsp salt
- ¾ cup milk for dumplings
- 2 Tbsp fresh parsley chopped (optional)
Instructions
- In a Dutch oven over medium heat, melt butter. Add onion, celery, and carrots; cook until tender. Stir in garlic and thyme.
- Add chicken thighs, broth, bay leaf, salt, and pepper. Cover and simmer for 20 minutes.
- Whisk flour, baking powder, salt in a bowl. Stir in milk until just combined.
- Remove chicken, shred meat, return to pot.
- Drop spoonfuls of dough into the stew, cover and steam for 12 minutes.
- Stir in milk, fold dumplings and chicken, cook until heated through.
- Discard bay leaf, sprinkle parsley, adjust seasoning, serve hot.
Notes
Choosing organic broth adds flavor. Brown chicken before simmering for richer taste. Use whole milk for tender dumplings.
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