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One-Pot Chicken and Dumplings
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • Knife

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 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
  • 3/4 cup milk
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften slightly.
  • Add the chicken pieces to the pot. Stir and cook for 4 minutes until the chicken is no longer pink on the outside.
  • Pour in the chicken broth. Add the thyme, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
  • In a mixing bowl, stir together the flour, baking powder, and milk until a thick batter forms. Do not overmix.
  • Drop spoonfuls of the batter directly into the simmering broth. Cover the pot and cook for 12 minutes without lifting the lid.
  • Remove the pot from the heat. Sprinkle the parsley over the top before serving.

Notes

Keep the lid on during the final cooking stage so steam cooks the dumplings through without making them dense. If the broth thickens too much after sitting, stir in a splash of extra milk when reheating. Leftovers store well in the fridge for up to three days and reheat gently on the stove to keep the dumplings from breaking apart.
Course: Soup
Cuisine: American
Equipment: Large pot, Mixing bowl, Knife