Dinner · 45 min · american

Chicken and Dumplings

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken thighs
• 1 cup Dumpling dough
• 2 Carrots
• 2 stalks Celery
• 3 cups Chicken broth
• 1/2 tsp Thyme

Steps

1. Place the chicken thighs, sliced carrots, sliced celery, and chicken broth in a large Dutch oven. Bring to a gentle boil, then simmer 18-20 minutes until the chicken is cooked through.
2. Lift out the chicken, shred it into bite-size pieces, and return it to the pot with the thyme. Season the broth well with salt and pepper.
3. Keep the stew at a steady, gentle simmer. Boiling hard makes dumplings tough.
4. Drop rounded spoonfuls of the dumpling dough onto the surface of the stew, leaving space between them. They expand as they cook.
5. Cover tightly and steam 12-14 minutes without lifting the lid. Set a timer and walk away. The dumplings are done when puffed, firm to the touch, and a toothpick comes out clean.
6. Taste and adjust the salt, then serve the dumplings spooned over the stew in wide bowls.

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