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Chicken and Dumplings

A hearty, soul-warming dish that transforms simple pantry ingredients into comfort food perfect for chilly evenings or when families need extra cozy vibes.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken Base
  • 2 lbs boneless, skinless chicken thighs (or breasts)
  • 8 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt and pepper to taste
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp butter, cold and cubed
  • 1 cup whole milk
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Build the Flavorful Base: Place chicken thighs in a large Dutch oven with chicken broth, bay leaf, and thyme. Bring to a gentle boil, then reduce heat and simmer for 25 minutes until chicken easily shreds with a fork.
  2. Create the Vegetable Foundation: Remove chicken and set aside to cool slightly. Strain the broth and return 6 cups to your pot. Add diced carrots, celery, onion, and garlic. Simmer for 8-10 minutes until vegetables soften but still have a slight bite.
  3. Shred and Season: While vegetables cook, shred the cooled chicken into bite-sized pieces. Season the broth mixture with salt and pepper, tasting as you go.
  4. Make the Dumpling Magic: In a mixing bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Slowly stir in milk and parsley until just combined – don't overmix.
  5. Bring It All Together: Return shredded chicken to the simmering broth. Using a large spoon, drop dumpling batter in generous spoonfuls directly into the bubbling liquid. Cover immediately and simmer for 15 minutes without lifting the lid.

Notes

Perfect for Sunday meal prep - make the chicken base ahead and add fresh dumplings when ready to serve. Don't lift the pot lid while dumplings cook as this releases essential steam. Avoid overmixing dumpling batter to prevent tough texture. Refrigerate leftovers up to 3 days, reheat gently with a splash of broth. Freezing not recommended as dumplings become mushy, but base freezes well for up to 3 months.