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Classic Chicken and Dumplings

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A comforting dish featuring tender chicken in a rich broth with soft dumplings that soak up delightful flavors, perfect for chilly nights.

Ingredients

Scale
  • 1 whole chicken (3–4 lb) or 4 bone-in chicken thighs (about 2 lb)
  • 8 cups low-sodium chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cups milk (or non-dairy milk)
  • 2 tbsp butter or olive oil for sautéing

Instructions

  1. Pat the chicken dry. In a large Dutch oven, heat 2 tbsp oil over medium-high heat. Brown the chicken for 4–5 minutes per side until golden. Remove and set aside.
  2. Add onion, carrots, and celery to the pot. Cook 5–7 minutes until softened. Add garlic and thyme; cook 30 seconds.
  3. Return chicken to the pot. Add broth and bay leaves. Bring to a simmer. Cover and cook 25–30 minutes, until chicken reaches 165°F and is tender. Remove chicken and shred the meat, discarding bones and skin. Return meat to the pot.
  4. Whisk flour, baking powder, and salt in a bowl. Stir in milk until just combined; the batter should be thick but spoonable.
  5. Bring broth to a gentle simmer. Drop spoonfuls of batter onto the surface, spacing them apart. Cover and simmer 12–15 minutes without lifting the lid. Dumplings should be puffed and cooked through.
  6. Taste and adjust seasoning. Remove bay leaves. Serve hot.

Notes

For gluten-free dumplings, substitute flour with a gluten-free blend and add xanthan gum if needed. For dairy-free, substitute milk and oil.

Nutrition

Find it online: https://recipesunfolded.com/classic-chicken-and-dumplings/

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