Description
A comforting and classic Chicken and Dumplings recipe featuring tender chicken thighs simmered in a flavorful broth with homemade fluffy dumplings. Perfect for a hearty family meal.
Ingredients
Scale
Chicken and Broth
- 1.5 pounds boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- Olive oil, for browning chicken
- Salt, to taste
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup whole milk
- 1/4 cup melted butter
- Pinch of salt
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and brown them for about five minutes until golden. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add the chopped carrots and celery. Sauté until softened, about three minutes, to build flavor for the broth.
- Simmer Chicken and Broth: Pour in the low-sodium chicken broth and add the browned chicken back into the pot. Bring the mixture to a gentle simmer.
- Prepare Dumpling Batter: In a separate bowl, whisk together flour, baking powder, salt, whole milk, and melted butter until you have a smooth batter without lumps.
- Add Dumplings: Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot tightly with a lid and cook for 15 minutes undisturbed, allowing the dumplings to puff up and cook through.
- Finish and Serve: Check dumplings with a toothpick for doneness. Once cooked, serve the chicken and dumplings hot with plenty of the flavorful broth.
Notes
- Use boneless, skinless chicken thighs for tender and juicy meat that stays flavorful.
- Do not lift the lid while dumplings are cooking to ensure they rise properly.
- Low-sodium broth allows you to control the saltiness of the dish.
- For a richer flavor, you can use whole chicken broth or add herbs like thyme or parsley.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
