Classic Chicken Dumplings

By Ben · cooked up in Sprig

Tender shredded chicken swims in a velvety broth enriched with carrots, celery, and fresh thyme, topped with fluffy buttermilk dumplings that steam to perfection right in the pot. The dumplings absorb just enough of the savory broth while staying light and pillowy on top. This is the kind of soul-warming meal that turns a chilly evening into something cozy and memorable.

Ingredients

• 3 pounds bone-in, skin-on chicken thighs
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 medium onion, diced
• 3 large carrots, sliced into rounds
• 3 celery stalks, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 1 cup buttermilk, cold
• 3 tablespoons butter, melted

Instructions

1. In a large Dutch oven or heavy-bottomed pot, combine chicken thighs, chicken broth, bay leaves, and thyme sprigs. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 35-40 minutes until chicken is tender and fully cooked.
2. Remove chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve, discarding solids, and reserve the liquid. Once chicken is cool enough to handle, remove and discard skin and bones, then shred meat into bite-sized pieces.
3. In the same pot, melt butter over medium heat. Add onion, carrots, and celery, cooking for 5-6 minutes until vegetables begin to soften. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.

1. Gradually whisk in the reserved chicken broth, ensuring no lumps form. Bring mixture to a simmer and cook for 10 minutes until slightly thickened. Stir in shredded chicken, salt, and pepper. Taste and adjust seasoning as needed.
2. For the dumplings, whisk together flour, baking powder, salt, and parsley in a medium bowl. In a separate bowl, combine cold buttermilk and melted butter. Pour wet ingredients into dry ingredients and stir just until combined - do not overmix.
3. Bring the chicken mixture to a gentle simmer. Using a large spoon, drop dumpling batter in 12-14 evenly sized portions over the surface of the simmering stew. Cover tightly and cook for 15-18 minutes without lifting the lid.

1. After cooking time, check that dumplings are fluffy and cooked through by inserting a toothpick into the center - it should come out clean. Remove bay leaves if any remain visible.
2. Let stand for 5 minutes before serving to allow the stew to thicken slightly. Ladle into bowls, ensuring each serving gets both chicken mixture and dumplings.

Chef's tips

Nutrition (per serving, estimated)

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