Chicken and Dumplings
A Kitchen Muse: 
Recipe type: Comfort Food, entree, dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Comfort food at it's finest! A classic recipe for chicken and dumplings.
  • 1 tablespoon olive oil
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 5 or 6 chicken tenders (if you prefer some white meat in the recipe)
  • 10 cups chicken broth
  • kosher salt and black pepper
  • 4 stalks celery, chopped
  • 4 carrots, sliced
  • 2 onions, chopped
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 2½ cups all-purpose flour (I use gluten free and it comes out fine!)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 16 tablespoons (3/4 stick) unsalted butter, melted
  • 1 cup buttermilk
  • 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for garnishing
  1. Heat the oil in a large pot or Dutch oven over medium-high heat.
  2. Season the chicken with ½ teaspoon each salt and pepper.
  3. Brown in batches, 4 to 6 minutes per side.
  4. Transfer to a plate; reserve the pot.
  5. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes.
  6. Add the chicken, bay leaves, and 10 cups chicken broth.
  7. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool.
  8. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
  9. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl.
  10. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
  11. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley.
  12. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
Recipe by A Muse in My Kitchen at