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Chicken and Dumplings in a Rich Herb Broth
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • Wooden spoon

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs, onion, carrots, and celery in a large pot. Add the chicken broth, thyme, rosemary, garlic, and bay leaf. Season with salt and black pepper.
  • Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 15 minutes until the chicken is cooked through and the vegetables begin to soften.
  • While the broth simmers, stir together the flour, baking powder, and salt in a bowl. Pour in the milk and melted butter and mix until a soft dough forms.
  • Drop spoonfuls of the dough directly into the simmering broth. Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam properly.
  • Remove the bay leaf. Stir in the fresh parsley and adjust salt and pepper if needed before serving.

Notes

Keep the broth at a gentle simmer once the dumplings are added so they cook evenly without falling apart. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Wooden spoon