Sunday Chicken & Dumplings

There is nothing quite like a pot of homemade chicken and dumplings bubbling away on the stove to make the whole house feel warm and safe. Pillowy scratch-made dumplings steam right on top of a creamy, herb-scented broth loaded with tender chicken and vegetables. This is the kind of meal that turns an ordinary weeknight into something worth remembering.

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

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 cups chicken broth
• 1 cup whole milk
• 2 medium carrots, sliced into coins
• 2 stalks celery, sliced
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 2 tbsp unsalted butter, melted
• 2/3 cup whole milk (for dumplings)

Directions

1. Add chicken thighs, broth, carrots, celery, garlic powder, and thyme to a large heavy pot over medium-high heat. Bring to a boil, then reduce heat and simmer 15 minutes until chicken is cooked through.
2. Remove chicken and shred it into bite-sized pieces using two forks, then return it to the pot.
3. Stir 1 cup of milk into the pot and let the broth return to a gentle simmer over medium heat.
4. While the broth heats, make the dumpling dough by whisking flour, baking powder, and salt together in a bowl, then stirring in the melted butter and 2/3 cup milk just until a shaggy dough forms — do not overmix.
5. Drop rounded tablespoons of dumpling dough directly onto the surface of the simmering broth, spacing them slightly apart.
6. Cover the pot with a tight lid and cook undisturbed for 15 minutes — the dumplings will puff and cook through from the steam.
7. Ladle into bowls making sure everyone gets plenty of dumplings, chicken, and broth, and serve immediately while everything is hot and steamy.

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