Old-Fashioned Chicken and Dumplings
A timeless, heartwarming dish that brings together tender chicken, rich broth, and fluffy homemade dumplings. This recipe guides you through a comforting, homey method with practical tips to keep the flavors balanced and the texture irresistible. Perfect for a chilly evening or a weekend family dinner, it feels like a warm hug in a bowl.
Ingredients
- 2 cups all purpose flour
- 2 cups bone-in chicken thighs
- 6 cups
- 1 large onion
- 2 carrots
- 2 stalks celery
- 2 cloves garlic
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp milk
- optional
Instructions
- Pat the chicken thighs dry and season them lightly with salt and pepper.
- In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté until they begin to soften and develop a little color, about 5 minutes.
- Add minced garlic and thyme; cook for another minute until fragrant.
- Pour in the chicken stock and bring to a gentle simmer. Add the seasoned chicken thighs to the pot.
- Simmer, uncovered, for about 25 minutes, or until the chicken is cooked through and tender. Skim off any foam that forms on the surface.
- Remove the chicken to rest briefly, then shred the meat, discarding the bones. Return shredded chicken to the pot.
- Make the dumpling batter: in a bowl, whisk together the flour, milk, a pinch of salt, and a splash of water if needed to form a thick, scoopable batter.
- Drop spoonfuls of the batter onto the simmering soup. Cover the pot and cook for 12 to 15 minutes, or until the dumplings are fluffy and cooked through.
- Check for seasoning, adjust with salt or a squeeze of lemon juice if desired, and finish with a final grind of black pepper.