Description
A hearty bowl of tender chicken, rich broth, and fluffy drop dumplings, perfect for chilly nights or family dinners. This rustic yet refined recipe delivers soul-soothing comfort in every bite.
Ingredients
1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
4 tablespoons unsalted butter, divided
1 large yellow onion, chopped
3 medium carrots, peeled and sliced
3 medium celery stalks, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour, plus more for dusting
6 cups low sodium chicken broth
1 1/3 cups all-purpose flour for dumplings
3 tablespoons unsalted butter, cold and cubed
1/2 teaspoon baking powder
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Heat 2 tablespoons butter in a large pot over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened.
Add garlic and cook for 1 minute. Stir in 1/2 cup flour to create a roux; cook for 1-2 minutes until golden.
Gradually add chicken broth, stirring constantly to blend. Bring to a simmer.
Add chicken pieces and season with salt to taste. Simmer 15-20 minutes until chicken is tender.
In a bowl, combine 1 1/3 cups flour, baking powder, and remaining 1 tablespoon butter. Cube cold butter into flour mixture.
Pulse in milk gradually until a soft dough forms. Drop dough by spoonfuls into the simmering broth.
Cover and cook 12-15 minutes until dumplings are fluffy. Adjust seasoning as needed.
Notes
For juicier chicken, use thighs; for lighter flavor, swap for breasts.
Add frozen peas or corn during the last 5 minutes of cooking.
Store leftovers in airtight containers for 3-4 days.
Use a whisk for roux to avoid lumps.
- Prep Time: 30
- Cook Time: 45
- Category: Bread & Baking
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg