Ingredients
Scale
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil or butter
- 1 medium onion, diced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 4 cups chicken broth (made from bouillon to save money)
- 1 tsp dried thyme or poultry seasoning
- Salt and black pepper to taste
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup milk
- 2 tbsp melted butter
Instructions
- Start by gathering all your ingredients to ensure a smooth cooking process. Dice the chicken into small, uniform cubes so they cook quickly and evenly. Chop the onion, carrots, and celery. If you are using bouillon cubes or powder, mix them with hot water now to create your four cups of broth. In a small mixing bowl, whisk together the flour, baking powder, and a pinch of salt for the dumplings, but do not add the liquid yet.
- Place a large pot or Dutch oven over medium-high heat and add the oil or butter. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Toss in the onion, carrots, and celery, sautéing for another 3 to 4 minutes until the onions are translucent. Pour in the chicken broth and add the dried thyme. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes. While the base simmers, stir the milk and melted butter into your flour mixture until just combined—do not overmix! Drop rounded tablespoons of the dough directly onto the simmering liquid. Cover the pot tightly with a lid and cook for 12 to 15 minutes without lifting the lid. The steam trapped inside is what makes the dumplings fluffy.
- Once the dumplings are firm and have doubled in size, turn off the heat. Use a large ladle to scoop one or two dumplings into a deep bowl, followed by a generous portion of the chicken and vegetable broth. Garnish with a sprinkle of fresh parsley or extra black pepper if you have it on hand. Serve immediately while it is steaming hot for the best winter experience.
- Cook Time: 40 minutes