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Chicken and Dumplings

A classic comfort food combining tender chunks of chicken, vegetables, and pillowy dumplings in a rich, creamy broth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 2 carrots diced
  • 3 celery stalks diced
  • 1 large onion diced
  • 4 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter cubed
  • 3/4 cup cold milk

Instructions
 

  • In a large Dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened (about 5 minutes).
  • Add chicken thighs and cook until lightly browned on both sides (about 4 minutes per side).
  • Sprinkle flour over the vegetables and chicken, stirring to coat everything evenly.
  • Pour in chicken broth, add thyme, and bring to a simmer. Cover and cook for 15 minutes.
  • While the chicken cooks, prepare the dumplings. Mix flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
  • Remove chicken from the pot and shred it using two forks.
  • Return chicken to the pot and drop dumpling dough by spoonfuls into the simmering broth.
  • Cover and cook for 15 minutes without lifting the lid.