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Chicken and Dumplings

Tender chicken pieces and fluffy dumplings in rich, creamy broth - the ultimate comfort food perfect for cold days and family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs cut into chunks
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
Dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.25 cup cold butter cubed
  • 0.75 cup milk
Seasonings
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh parsley chopped
  • 2 tablespoons cornstarch
  • salt to taste

Equipment

  • Large heavy-bottomed pot
  • Mixing bowls
  • Wooden spoon
  • Ladle

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper, then brown on all sides, about 6-8 minutes total. Remove chicken and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables are softened and slightly caramelized.
  3. Add minced garlic and thyme, cooking for another minute until fragrant.
  4. Return browned chicken to the pot and add chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is tender.
  5. In a mixing bowl, combine flour, baking powder, and 1 teaspoon salt. Cut in cold butter until mixture resembles coarse crumbs.
  6. Gradually stir in milk until a soft dough forms. Do not overmix.
  7. Mix cornstarch with 2 tablespoons cold water to create a slurry. Stir into the simmering broth to thicken slightly.
  8. Add heavy cream to the pot and bring to a gentle simmer.
  9. Drop spoonfuls of dumpling dough into the simmering broth, spacing them evenly. Cover and cook for 15 minutes without lifting the lid.
  10. Remove from heat, stir in fresh parsley, and season with additional salt and pepper to taste. Serve immediately while hot.

Notes

For best results, use chicken thighs instead of breasts as they remain more tender. Don't lift the pot lid while dumplings are cooking - the steam is essential for proper cooking. Store leftovers in refrigerator for up to 3 days.