Chicken and Dumplings
Pillowy drop dumplings steamed right on top of a rich, savory chicken stew, Southern comfort at its most soothing.
Ingredients (serves 6)
- 1.5 lb chicken thigh
- 4 tbsp butter
- 1 onion
- 3 carrots
- 2 stalks celery
- 6 cups chicken stock
- 1 cup frozen peas
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 cup milk
- 1 tsp dried thyme
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Save this recipeInstructions
- 1
Dice the onion, carrots, and celery. Melt 2 tbsp butter in a Dutch oven over medium heat and cook the vegetables until soft, about 6 minutes.
- 2
Add the stock, thyme, and whole chicken thighs. Simmer until the chicken reaches 165°F, about 15 minutes, then shred it and return it to the pot.
- 3
Meanwhile whisk the flour, baking powder, and 1 tsp salt in a bowl. Melt the remaining 2 tbsp butter, stir it into the milk, then fold into the flour until a soft dough forms.
- 4
Stir the peas into the simmering soup and season with salt and pepper.
- 5
Drop the dough in 12 heaping spoonfuls onto the surface of the soup. Cover and simmer gently for 15 minutes without peeking.
- 6
Check that the dumplings are cooked through with a toothpick, then ladle into bowls with plenty of broth.
