Ingredients
Gathering your ingredients is the first step in creating a meal that’s not only delicious but also heartwarming. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 6 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
If you’re feeling adventurous, you can substitute the chicken thighs with chicken breasts or even turkey. And for a bit of extra color and nutrition, toss in some peas or corn.
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and garlic, sautéing until the vegetables are soft, about 5 minutes.
- Stir in the thyme, rosemary, salt, and pepper, cooking for an additional minute to release their aromas.
- Pour in the chicken broth and bring it to a gentle boil. Add the chicken thighs, reduce to a simmer, and cover. Cook for 25-30 minutes until the chicken is tender and cooked through.
- While the chicken is simmering, prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
- Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Drop spoonfuls of the dumpling dough onto the simmering broth, covering the surface without overcrowding. Cover the Dutch oven and let the dumplings cook for 15 minutes, until they are puffed and cooked through.
- Sprinkle with fresh parsley before serving for that final touch of freshness and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International