Classic Homestyle Chicken and Dumplings

Let’s make it

1. 1

   Chicken base

   In a large heavy-bottomed pot or Dutch oven, place the chicken thighs and pour in the chicken broth. Add the bay leaf and bring to a gentle boil over medium-high heat. Reduce heat to low, cover partially, and simmer for 25 minutes until the chicken is cooked through and tender.

2. 2

   Vegetables

   While the chicken cooks, prepare the vegetables. In a separate pan, heat 1 tablespoon of butter over medium heat. Add diced onion, sliced carrots, sliced celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften and the onions are translucent.

3. 3

   Broth and assemble

   Once the chicken is cooked, remove it from the pot and set aside to cool slightly. Add the sautéed vegetables and dried thyme to the broth. Season with salt and black pepper to taste. Keep the pot simmering gently.

4. 4

   Dumpling dough

   To prepare the dumpling dough, in a medium bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon salt. Add the cold milk and melted butter. Stir just until combined; the dough will be thick and sticky. Do not overmix to keep dumplings tender.

5. 5

   Chicken shred

   Remove the skin and bones from the cooled chicken pieces and shred the meat into bite-sized pieces. Return the shredded chicken to the simmering broth with vegetables.

6. 6

   Cook dumplings

   Using a spoon, drop rounded spoonfuls of the dumpling dough onto the simmering broth surface. Cover the pot tightly and let the dumplings cook for 15 minutes without lifting the lid, until they are puffed and cooked through.

7. 7

   Final seasoning

   After 15 minutes, remove the lid, stir the stew gently to check dumpling doneness — they should be fluffy and tender. Adjust seasoning with additional salt and pepper if needed.