What type of chicken is best for this dish?

Bone-in, skinless chicken thighs are preferred for tender meat and rich flavor, though boneless breasts can be used.

How do you make the dumplings fluffy?

Mix flour, baking powder, and cold butter until crumbly, then gently stir in milk without overmixing to form a sticky dough.

Yes, you can make the broth base in advance and add freshly dropped dumplings just before serving.

Simmer dumplings for about 18–20 minutes without lifting the lid to keep steam inside for proper puffing.

Adding a splash of cream or a handful of frozen peas before serving can enhance the broth's richness and texture.

A comforting, hearty dish featuring tender chicken, fluffy dumplings, and a savory broth—perfect for cozy gatherings or family dinners.

I first served this recipe at a chilly autumn gathering, and it quickly became a family favorite thanks to its rich flavors and satisfying texture.

Chicken and Broth: 1.5 lbs (700 g) bone-in, skinless chicken thighs, 8 cups (2 liters) low-sodium chicken broth, 2 tbsp unsalted butter, 1 large onion diced, 3 medium carrots sliced, 2 celery stalks sliced, 3 garlic cloves minced, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt (plus more to taste), ½ tsp black pepper
Dumplings: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 2 tbsp unsalted butter cold and cubed, ¾ cup (180 ml) whole milk, 2 tbsp chopped fresh parsley (optional)

Step 1:: In a large Dutch oven or heavy pot, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
Step 2:: Add chicken thighs, bay leaves, thyme, salt, and pepper. Pour in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 35–40 minutes, until chicken is tender.
Step 3:: Remove chicken and set aside to cool slightly. Discard bay leaves. Shred the chicken meat and return it to the pot.
Step 4:: In a mixing bowl, whisk together flour, baking powder, and salt for the dumplings. Add cold butter and rub in with your fingers until the mixture resembles coarse crumbs. Stir in milk (and parsley if using) just until a sticky dough forms—do not overmix.
Step 5:: Bring the soup to a gentle simmer. Drop tablespoon-sized portions of dumpling dough onto the surface of the broth, spacing slightly apart. Cover the pot tightly and simmer on low (do not lift lid) for 18–20 minutes, until dumplings are puffed and cooked through.
Step 6:: Taste and adjust seasoning as needed. Ladle into bowls and serve hot.

Sharing this warm dish with my family on cold evenings has created many cherished moments around the dinner table.

For richer flavor add a splash of cream or a handful of frozen peas to the broth before serving.

Large Dutch oven or heavy soup pot Mixing bowl Knife and cutting board Ladle

Contains Wheat (flour) Milk and possibly Celery Individuals with food allergies should verify ingredient labels.

This classic chicken and dumplings recipe is sure to bring comfort and warmth to your table any day of the week.

→ What type of chicken is best for this dish?: Bone-in, skinless chicken thighs are preferred for tender meat and rich flavor, though boneless breasts can be used.
→ How do you make the dumplings fluffy?: Mix flour, baking powder, and cold butter until crumbly, then gently stir in milk without overmixing to form a sticky dough.
→ Can I prepare the broth ahead of time?: Yes, you can make the broth base in advance and add freshly dropped dumplings just before serving.
→ How long should the dumplings cook in the broth?: Simmer dumplings for about 18–20 minutes without lifting the lid to keep steam inside for proper puffing.
→ Are there ways to enrich the flavor of the broth?: Adding a splash of cream or a handful of frozen peas before serving can enhance the broth's richness and texture.