Chicken And Dumplings

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There is nothing more comforting than a big pot of homemade Chicken and Dumplings. This classic southern-style recipe features tender, shredded chicken in a rich, velvety broth, topped with pillowy, drop-style dumplings that steam to fluffy perfection right in the pot.

Ingredients

For the Chicken and Broth:

  • 2 lbs boneless, skinless chicken thighs (or a whole cut-up chicken for extra flavor)

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely diced

  • 3 medium carrots, sliced into rounds

  • 3 stalks celery, sliced

  • 3 cloves garlic, minced

  • 6 cups low-sodium chicken broth

  • 1 cup whole milk (or heavy cream for an even richer broth)

  • Salt and freshly ground black pepper (to taste)

  • 1/2 teaspoon dried thyme (or poultry seasoning)

For the Dumplings:

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 3 tablespoons cold unsalted butter, cut into small cubes

  • 3/4 cup whole milk (plus a splash extra if needed)

Instructions

1.Sauté the Aromatics:Melt butter and oil over medium-high heat.

In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-high heat. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables start to soften and the onions become translucent. Add the minced garlic and thyme, cooking for 1 more minute until fragrant.

2.Simmer the Broth and Chicken:Simmer until chicken is cooked through.

Pour in the chicken broth and season with salt and pepper. Submerge the chicken thighs into the liquid. Bring the pot to a boil, then reduce heat to low, cover, and let simmer for 20 minutes until the chicken is tender and easily shreds.

3.Shred the Chicken:Shred the chicken and return to pot.

Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back to the simmering broth.

4.Mix the Dumpling Dough:Whisk dry ingredients and cut in cold butter.

While the chicken simmers, whisk together the flour, baking powder, and salt in a large bowl. Drop in the cold cubed butter and use your fingers or a pastry cutter to mash it into the flour until the mixture resembles coarse crumbs.

5.Add Milk to Form Dough:Stir gently just until a sticky dough forms.

Pour in the 3/4 cup of milk and gently stir with a fork or spatula just until a soft, sticky dough forms. Do not overmix, or the dumplings will become tough.

6.Cook the Dumplings:Drop by spoonfuls into the simmering soup.

Stir the 1 cup of milk into the simmering chicken pot to create a rich base. Drop rounded spoonfuls of the dumpling dough directly into the bubbling broth (they will expand as they cook).

7.Steam Covered:Cover and steam for 15 to 18 minutes without peeking.

Cover the pot tightly with a lid and reduce the heat to low. Simmer undisturbed for 15 to 18 minutes. (Try not to lift the lid, as trapping the steam is essential for light, fluffy dumplings!)

8.Rest and Serve:Ladle hot and serve.

Remove from heat, let settle for 5 minutes so the broth thickens slightly, and ladle into bowls making sure every serving gets plenty of fluffy dumplings and rich chicken broth.

Pro-Tips for Success

  • Keep it covered: Resist the temptation to lift the lid while the dumplings are cooking. The trapped steam is what makes them rise and turn out light and fluffy instead of dense.

  • Thicken it up: If you prefer a thicker, gravy-like broth, you can whisk 2 tablespoons of all-purpose flour or cornstarch with a splash of cold water into a slurry and stir it into the broth right before adding the dumplings.

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