Description
A beloved comfort food featuring tender chicken in flavorful broth with fluffy dumplings, perfect for cozy nights.
Ingredients
Scale
- Bone-in, skin-on chicken thighs
- Olive oil or butter
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 stalks of celery, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 2 bay leaves
- Salt and pepper, to taste
- 2 cups flour
- 1 tablespoon baking powder
- 1 cup milk
- 2 tablespoons butter
- Optional: Frozen peas, corn, or potatoes
Instructions
- Heat a large pot over medium heat. Add olive oil or butter, then add onions, carrots, and celery. Sauté for about 5 minutes until the onions are translucent.
- Stir in the minced garlic and cook for an additional minute. Add chicken and pour in chicken broth to cover.
- Toss in bay leaves, thyme, and parsley. Season with salt and pepper. Bring to a gentle boil, then reduce heat to simmer for 30 minutes.
- Remove the chicken from the pot. Once cool, shred the meat and discard skin and bones. Return shredded chicken to the pot.
- Combine flour, baking powder, salt, and butter in a bowl. Gradually pour in milk until the dough is thick.
- Bring the pot back to a gentle simmer. Drop spoonfuls of the dumpling mixture into the simmering broth. Cover and cook for 15-20 minutes without lifting the lid.
- Stir in optional ingredients like peas or corn. Taste the broth and adjust seasoning as necessary.
Notes
To lighten up the dish, use whole wheat flour for the dumplings or opt for chickpeas as a protein substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg