Description
A comforting classic Chicken and Dumplings recipe featuring tender chicken thighs simmered in a flavorful broth with soft, fluffy dumplings made from scratch. Perfect for a hearty family meal in just 45 minutes.
Ingredients
Scale
Chicken and Broth
- 1.5 pounds boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 tablespoon olive oil (for browning chicken)
- Salt, to taste (for seasoning chicken and dumplings)
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup whole milk
- 1/4 cup melted butter
Instructions
- Brown the Chicken: In a large pot over medium heat, heat olive oil. Season the chicken thighs with salt and brown them for about five minutes until lightly golden on both sides. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add sliced carrots and chopped celery. Sauté until they soften, approximately three minutes, stirring occasionally to prevent sticking.
- Simmer Chicken and Broth: Return the browned chicken thighs to the pot and pour in the low-sodium chicken broth. Bring the mixture to a simmer over medium heat, allowing flavors to meld.
- Prepare Dumpling Batter: In a separate bowl, combine the all-purpose flour, baking powder, a pinch of salt, whole milk, and melted butter. Mix until the batter is smooth and free of lumps.
- Add Dumplings to Broth: Drop spoonfuls of the dumpling batter carefully into the simmering broth. Cover the pot tightly with a lid and cook for 15 minutes without lifting the lid to ensure the dumplings cook evenly and become fluffy.
- Check and Serve: After 15 minutes, test the dumplings by inserting a toothpick; it should come out clean if done. Serve the chicken and dumplings hot, accompanied by extra broth as desired.
Notes
- Use low-sodium broth to better control the saltiness of the dish.
- Do not lift the lid while dumplings are cooking to ensure proper rising and steaming.
- Chicken thighs are preferred for moistness and flavor over breasts.
- Adjust seasoning according to taste before serving.
- For a thicker broth, you can cook uncovered after removing dumplings to reduce liquid.
