Home style Chicken and Dumplings (Cozy Weeknight Comfort)
Ingredients
- For the chicken and broth:
- 3 tablespoons butter
- 1 medium yellow onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1½ lbs chicken thighs or breasts, boneless
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoons butter melted
Instructions
- Melt butter in a large pot; sauté onion, carrots, and celery until softened, 5-6 minutes.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to form a roux.
- Slowly pour in chicken broth while stirring, then add chicken and thyme.
- Simmer 20-25 minutes until chicken is cooked through; shred or dice directly in the pot.
- Whisk together flour, baking powder, and salt for the dumplings; stir in milk and melted butter just until combined.
- Drop spoonfuls of dough onto the simmering broth, cover, and cook 15 minutes without lifting the lid.
- Garnish with fresh parsley before serving.
Notes
Do not lift the lid while the dumplings steam — this is the most common reason they turn out gummy instead of fluffy.
Dumplings are best made fresh; they don't reheat or freeze well.
Dumplings are best made fresh; they don't reheat or freeze well.