Description
A classic, homestyle chicken and dumplings recipe with savory broth and pillowy dumplings, perfect for family dinners.
Ingredients
- 3–4 bone-in, skin-on chicken thighs (about 2–2½ lb)
- 1 large onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, sliced
- 4 cups low-sodium chicken broth
- 1–2 cups water (adjust for pot size)
- 2 tbsp butter
- 2 tbsp all-purpose flour (for thickening)
- 1 cup whole milk or half-and-half
- Salt and freshly ground black pepper to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- Fresh parsley, chopped, for finishing
- Dumplings: 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp cold unsalted butter, cut into small pieces
- 1 cup milk (or buttermilk for tang)
- Optional: ½ tsp garlic powder, pinch of baking soda if using buttermilk
Instructions
- Pat the chicken dry and season with salt and pepper. In a large Dutch oven, melt 1 tablespoon butter over medium-high heat. Brown the chicken skin-side down until golden, 4–5 minutes per side. Remove and set aside.
- Reduce heat to medium. Add the remaining butter, then sauté onion, carrots, and celery until soft, 5–7 minutes. Stir in thyme and cook 30 seconds.
- Sprinkle 2 tablespoons flour over vegetables and stir for 1 minute to cook the raw flour. Gradually pour in chicken broth and 1 cup water while whisking to avoid lumps. Add bay leaves.
- Return the chicken to the pot, bring to a gentle simmer, cover, and cook 25–30 minutes until the chicken reaches 165°F and is tender. Remove the chicken to a plate; when cool enough, shred the meat and discard bones and skin.
- With the pot uncovered, simmer the broth for a few minutes to thicken; stir in milk or cream and adjust seasoning.
- While the broth simmers, make the dumpling dough: whisk together 2 cups flour, baking powder, and salt. Cut in cold butter until pea-sized crumbs form. Stir in 1 cup milk until just combined — don’t overmix.
- Bring the pot to a gentle simmer (not a rolling boil). Drop rounded tablespoons of dough into the simmering broth, spacing them so they don’t touch. Cover tightly and steam for 12–15 minutes; do not lift the lid during this time.
- After dumplings are set and puffed, gently stir in shredded chicken and warm through 2–3 minutes. Finish with chopped parsley and extra black pepper. Serve immediately.
Notes
For gluten-free dumplings, use a 1:1 gluten-free flour blend with xanthan gum. Store in an airtight container for up to 3–4 days. Dumplings soak liquid and may soften over time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American