Chicken and Dumplings

A beloved Southern comfort classic, chicken and dumplings turns simple stewed poultry into a soul-warming bowl. Bone-in thighs simmer with aromatic vegetables until the broth is rich enough to cradle soft, fluffy dumplings.

Serves 6

Estimate for one serving

• 520 cal
• 38g protein
• 38g carbs
• 24g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 4 medium carrots
• 3 celery stalks
• 1 large yellow onion
• 3 garlic cloves
• 8 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1.5 tsp salt
• 1 tsp black pepper
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 0.5 tsp baking soda
• 4 Tbsp unsalted butter
• 0.75 cup buttermilk
• 0.25 cup fresh parsley

Instructions

1. 1Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
2. 2In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Brown the chicken thighs skin-side down for 5-6 minutes until golden, then flip and cook 3 more minutes. Remove chicken and set aside.
3. 3While chicken browns, peel and dice the carrots into 1/2-inch pieces, dice the celery, and chop the onion. Mince the garlic.
4. 4Add the diced onion, carrots, and celery to the pot. Cook for 5 minutes until softened, scraping up any browned bits.
5. 5Add minced garlic, remaining salt, black pepper, dried thyme, and bay leaves. Cook 1 minute until fragrant.
6. 6Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes until chicken is tender.
7. 7While the chicken simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
8. 8Cut the cold butter into small cubes and work it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
9. 9Stir in the buttermilk and chopped parsley just until a shaggy dough forms. Do not overmix.
10. 10Remove the cooked chicken from the pot. Discard skin and bones, shred the meat, and return it to the simmering broth.
11. 11Drop tablespoon-sized pieces of dumpling dough directly into the gently simmering broth (about 12 dumplings). Cover and simmer for 12-15 minutes until dumplings are puffed and cooked through.
12. 12Remove bay leaves, taste and adjust seasoning if needed, then ladle into bowls and serve hot.