A heartwarming bowl of Chicken and Dumplings, a classic dish cherished by families for generations, featuring tender chicken, rich broth, and fluffy dumplings.
Ingredients
Scale:
1 ½ pounds boneless, skinless chicken thighs (or breasts)
4 cups chicken broth (preferably homemade for richer flavor; store-bought can be used in a pinch, but may lack depth)
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (whole or 2% for a creamier texture)
¼ cup unsalted butter, melted
Instructions
In a large pot or Dutch oven, combine the chicken thighs, chicken broth, diced onion, sliced carrots, sliced celery, and minced garlic. Season with thyme, parsley, salt, and pepper. Bring the mixture to a boil over medium-high heat, stirring occasionally to blend the flavors.
Once boiling, reduce the heat to low, cover, and let simmer for about 20-25 minutes or until the chicken is cooked through and tender. You’ll know the chicken is done when it reaches an internal temperature of 165°F (75°C).
Remove the chicken from the pot and place it on a cutting board. Shred the meat using two forks or your hands, ensuring to discard any excess fat. Set aside to cool slightly.
In the same pot, strain the broth to remove the vegetables if desired, then return the broth to the pot. You can leave some vegetables for added texture and flavor, enhancing the overall heartiness of the Chicken and Dumplings.
In a mixing bowl, prepare the dumpling dough by combining the flour, baking powder, and salt. Stir in the milk and melted butter until just combined; be careful not to overmix, as this can make your dumplings tough.
Bring the broth back to a gentle simmer. Drop spoonfuls of the dumpling mixture into the simmering broth. Make sure to space them apart as they will expand while cooking, resulting in fluffy dumplings.
Cover the pot tightly and let the dumplings cook for about 15-20 minutes without lifting the lid. They are done when they have doubled in size and are fluffy. The steam trapped inside is crucial for their rise.
Stir the shredded chicken back into the pot, mixing gently. Taste and adjust seasoning if necessary, adding more salt or pepper if desired. Serve hot, garnished with fresh parsley if desired for a pop of color and added freshness.
