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Classic Chicken and Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 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
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
  • Stir in the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
  • Pour in the chicken broth and add the thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for 15 minutes.
  • While the broth simmers, stir together the flour, baking powder, and milk in a bowl to form a thick dumpling batter.
  • Drop spoonfuls of the batter directly into the simmering broth. Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam through.
  • Remove the pot from the heat and sprinkle the chopped parsley over the top before serving.

Notes

For fluffier dumplings, avoid overmixing the batter and keep the lid on tightly during the final cooking step. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. If you prefer a thicker broth, mash a few of the cooked vegetables against the side of the pot before adding the dumplings.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Mixing Bowl, Knife