Ingredients
Scale
- 1 lb chicken thighs (bone-in is cheaper, just remove skin and bone after cooking)
- 1 large onion, diced
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 6 cups chicken broth (made from bouillon cubes for maximum savings)
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 cup milk (or water)
- 2 tbsp butter or oil
Instructions
- Heat the butter or oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften. Add the chicken thighs to the pot and brown them slightly on both sides for about 3 minutes per side. Season everything with salt, pepper, and dried thyme to build a flavorful base.
- Pour in the chicken broth, making sure to scrape the bottom of the pot to release any flavorful browned bits. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes. If you used bone-in chicken, remove it from the pot, shred the meat with two forks, discard the bones/skin, and return the meat to the broth.
- While the soup simmers, whisk together the flour, baking powder, and a pinch of salt in a medium bowl. Slowly stir in the milk until a thick, sticky dough forms. Be careful not to overmix the dough, as this can make the dumplings tough. You want it just combined enough that no dry flour streaks remain.
- Drop the dough by the tablespoonful into the simmering broth. Ensure they are spaced out slightly. Once all the dough is in, cover the pot tightly with a lid. Simmer for 12 to 15 minutes without lifting the lid. This trapping of steam is what makes the dumplings light and fluffy. Check one dumpling with a toothpick; if it comes out clean, they are done.
- Taste the broth one last time and adjust the salt and pepper if needed. If you want a thicker broth, you can mash one or two dumplings into the liquid. Ladle the hot chicken and dumplings into deep bowls, ensuring everyone gets plenty of veggies and a few fluffy dumplings. Serve immediately while steaming hot.
- Cook Time: 45 minutes