Description
A comforting, budget-friendly chicken and dumplings recipe that uses pantry staples and takes about 45 minutes to make. The dumplings are fluffy and the broth is rich, making it a reliable weeknight dinner for families.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 4 cups low-sodium chicken broth
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons melted butter
- Optional: 1 cup frozen peas
Instructions
- Melt 3 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced onion, chopped carrots, and celery. Cook for about 5 minutes until onions are translucent and soft.
- Add chicken thighs, chicken broth, dried thyme, and bay leaf to the pot. Stir to combine.
- Bring the pot to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender.
- Remove chicken pieces with a slotted spoon and shred into bite-sized pieces using two forks. Discard the bay leaf and return shredded chicken to the pot.
- In a small bowl, whisk together flour, baking powder, and salt. Add milk and 2 tablespoons melted butter. Stir gently until a soft, slightly sticky dough forms. Do not overmix.
- Bring the soup back to a gentle simmer. Drop spoonfuls of dough into the pot, leaving space between them.
- Cover the pot tightly and simmer for 15 minutes. Do not lift the lid during this time.
- Check that dumplings are cooked through and fluffy. Season with salt and black pepper to taste.
- Serve hot in large bowls. Add frozen peas in the last 5 minutes if desired.
Notes
Do not overmix the dumpling dough to avoid tough dumplings. Keep the lid on while dumplings cook to trap steam. Chicken thighs are preferred over breasts for juiciness. This dish does not freeze well due to the dumplings becoming mushy. Leftovers keep in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: chicken and dumplings, budget dinner, family dinner, comfort food, weeknight meals, homestyle cooking, easy recipe