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Chicken and Dumplings

Tender chicken in a thick, creamy herb broth topped with fluffy drop dumplings that steam right on top of the stew. Southern comfort in a bowl.

DinnerAmericanMedium

20 min

Prep

40 min

Cook

1 hr

Total

Servings

Medium

Difficulty

Instructions

Place chicken thighs, broth, and thyme in a large pot. Bring to a boil, then simmer for 20 minutes until chicken is cooked. Remove chicken, shred, and set aside. Discard thyme stems.

Add carrots, celery, onion, and garlic to the broth. Simmer for 10 minutes until vegetables begin to soften. Stir in heavy cream.

Make the dumplings: whisk flour, baking powder, and salt. Cut in cold butter. Stir in milk until a shaggy dough forms.

Tip: Don't overwork the dough. Lumpy and shaggy = light and fluffy dumplings.

Return shredded chicken to the pot. Drop spoonfuls of dumpling dough onto the surface (about 12 dumplings). Cover tightly and simmer for 15 minutes without lifting the lid.

Remove lid. The dumplings should be puffed and cooked through. Garnish with parsley and serve immediately.

Nutrition per Serving

460kcal

Calories

32g

Protein

36g

Carbs

20g

Fat

Fiber

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Chicken and Dumplings

Ingredients

For the dumplings

Instructions

Nutrition per Serving

Tags

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