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

Equipment

  • Large pot
  • Mixing bowl
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 3 tablespoons butter, divided
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Melt 1 tablespoon of butter in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
  • Add the onion, carrots, celery, and garlic to the pot. Cook for 5 minutes until the vegetables begin to soften.
  • Pour in the chicken broth and stir in the thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 15 minutes.
  • While the broth simmers, mix the flour, baking powder, and remaining 1/2 teaspoon salt in a bowl. Stir in the milk and remaining 2 tablespoons of melted butter until a soft dough forms.
  • Drop spoonfuls of the dough into the simmering broth. Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam properly.
  • Remove the pot from the heat and sprinkle the chopped parsley over the top before serving.

Notes

Simmer the broth gently after adding the dumplings to keep them light instead of dense. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If the broth tastes too mild, add an extra pinch of salt at the end rather than more thyme.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Knife