Description
This classic Chicken and Dumplings recipe offers tender chicken thighs simmered in flavorful broth with soft, fluffy dumplings made from scratch. Perfect for a cozy family meal, it combines hearty vegetables and a comforting homemade dough that cooks gently atop the stove for a satisfying dish.
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
- 2 tablespoons olive oil
- Salt and pepper to taste
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup melted butter
Instructions
- Brown the chicken: In a large pot over medium heat, heat olive oil. Season the chicken thighs with salt and pepper, then brown them in the pot for about five minutes until golden on both sides. Remove the chicken and set aside.
- Sauté vegetables: In the same pot, add the sliced carrots and chopped celery. Cook for about three minutes until the vegetables are softened and fragrant.
- Add broth and simmer chicken: Pour the low-sodium chicken broth into the pot and return the browned chicken thighs to it. Bring the mixture to a simmer over medium heat.
- Prepare dumpling batter: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Stir in the whole milk and melted butter, mixing until a smooth batter forms.
- Cook dumplings: Drop spoonfuls of the dumpling batter into the simmering broth and chicken. Cover the pot tightly with a lid and cook for 15 minutes without lifting the lid to ensure fluffy dumplings.
- Check and serve: After 15 minutes, check the dumplings with a toothpick to ensure they are cooked through. Serve the chicken and dumplings hot, ladling extra broth as desired.
Notes
- Use low-sodium broth to better control salt levels in the dish.
- Do not lift the lid while the dumplings are cooking to ensure they rise properly.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier.
- For a thicker broth, you can remove the chicken and reduce the liquid before adding dumplings.
