From the recipe box
Chicken and Dumplings
Shopping list
Ingredients
0 of 25 gathered
Step by step
Method
4 steps
- 1
Season 1½ pounds boneless chicken thighs with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Sear in 1 tablespoon oil in a Dutch oven over medium-high for 4–5 minutes per side, until browned; move to a plate.
- 2
Cook 1 diced onion, 2 diced carrots, and 2 diced celery stalks for 5–7 minutes until the onion turns translucent. Stir in 2 minced garlic cloves for 30 seconds, then add 6 cups chicken broth and 1 teaspoon dried thyme.
- 3
Return the chicken and its juices. Cover and simmer 18–22 minutes, until tender and 165°F. Shred the chicken with two forks and return it to the pot.
- 4
Whisk 1½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¾ cup milk into a shaggy dough. Drop 12 spoonfuls over the simmering soup, cover, and cook 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.