Sunday Chicken and Dumplings

There is nothing quite like a bowl of chicken and dumplings to make the whole house feel warmer and the day feel a little slower. This from-scratch version comes together with simple pantry staples and tender, pillowy dumplings that steam right on top of a rich, creamy chicken broth. It is the kind of meal that feels like a hug, and once you make it yourself you will never reach for a can again.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 4 cups chicken broth
• 1 cup whole milk
• 2 medium carrots, sliced into coins
• 2 stalks celery, sliced
• 1 small yellow onion, diced
• 1.5 cups all-purpose flour, divided
• 2 tsp baking powder
• 3 tbsp unsalted butter
• 1 tsp dried thyme
• salt and black pepper to taste

Directions

1. In a large heavy pot or Dutch oven over medium-high heat, combine chicken thighs, broth, carrots, celery, onion, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
2. Remove chicken with tongs and shred it into bite-sized pieces using two forks, then return the shredded meat to the pot.
3. In a small bowl whisk 3 tablespoons of the flour into the milk until smooth, then stir that slurry into the simmering pot to thicken the broth slightly. Let it cook and bubble gently for 3 minutes.
4. In a separate bowl combine the remaining flour, baking powder, and half a teaspoon of salt. Cut in the butter using a fork or your fingertips until the mixture looks like coarse crumbs, then stir in half a cup of milk just until a shaggy dough forms — do not overmix.
5. Drop the dumpling dough by heaping tablespoons directly onto the surface of the simmering stew, leaving a little space between each one.
6. Cover the pot tightly with a lid and cook on low-medium heat for 15 minutes without lifting the lid, allowing the dumplings to steam through and puff up.
7. Uncover, check that the dumplings are cooked through and no longer doughy in the center, then ladle into bowls and finish with a crack of black pepper.

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