Tender chicken simmered in a simple savory broth with onion, celery, and carrot, finished with soft, pillowy dumplings cooked directly in the pot. Straightforward, comforting, and technique driven rather than shortcut based.
Carrots are included for sweetness, color, and classic familiarity. Dumplings should be soft and tender, not breadlike.
The broth will thicken slightly as dumplings cook.
Ingredients
Scale
Measurement units
- 1 lb Boneless chicken thighs or breasts, diced
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 whole Small onion, diced
- 2 whole Carrots, sliced
- 2 rib Celery ribs, sliced
- 2 clove Garlic cloves, minced
- 4 cup Chicken stock
- 1 tsp Salt
- ½ tsp Black pepper
- 1 cup All purpose flour
- 2 tsp Baking powder
- ½ tsp Salt
- ¾ cup Milk
- 2 tbsp Butter, melted
Ingredients
Scale
Measurement units
- 1 lb Boneless chicken thighs or breasts, diced
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 whole Small onion, diced
- 2 whole Carrots, sliced
- 2 rib Celery ribs, sliced
- 2 clove Garlic cloves, minced
- 4 cup Chicken stock
- 1 tsp Salt
- ½ tsp Black pepper
- 1 cup All purpose flour
- 2 tsp Baking powder
- ½ tsp Salt
- ¾ cup Milk
- 2 tbsp Butter, melted
Instructions
Sauté the aromatics
Heat butter and olive oil in a Dutch oven over medium heat (325-350°F surface). Add onion, carrots, and celery. Cook 5 to 6 minutes until softened. Add garlic and cook 30 seconds.
Equipment
- Dutch oven or large pot
Ingredients
- butter (1 tbsp)
- olive oil (1 tbsp)
- small onion (1 whole), diced
- carrots (2 whole), sliced
- celery ribs (2 rib), sliced
- garlic cloves (2 clove), minced
Cook the chicken and add stock
Add diced chicken, season with salt and black pepper, and cook until opaque. Pour in chicken stock and bring to a gentle simmer.
Equipment
- Dutch oven or large pot
Ingredients
- boneless chicken thighs or breasts (1 lb), diced
- salt (1 tsp)
- black pepper (½ tsp)
- chicken stock (4 cup)
Mix the dumpling batter
In a mixing bowl, whisk flour, baking powder, and salt. Stir in milk and melted butter just until combined. The mixture should be soft and slightly sticky.
Equipment
- mixing bowl
Ingredients
- all purpose flour (1 cup)
- baking powder (2 tsp)
- salt (½ tsp)
- milk (¾ cup)
- butter, melted (2 tbsp)
Drop the dumplings
Reduce soup to a steady simmer. Spoon dumpling (about 2 inches, 1 oz each) mixture directly onto the surface of the broth in golf ball sized portions.
Equipment
- Dutch oven or large pot
- spoon
Simmer the dumplings
Cover the pot and simmer 12 to 15 minutes until dumplings (about 2 inches, 1 oz each) are puffed and cooked through. Do not lift the lid during this time.
Equipment
- Dutch oven or large pot
Season and serve
Taste and adjust seasoning. Serve hot with chicken, vegetables, broth, and dumplings (about 2 inches, 1 oz each) in each bowl.
Before you cook
Cook notes
- • Carrots are included for sweetness, color, and classic familiarity.
- • Dumplings should be soft and tender, not breadlike.
- • The broth will thicken slightly as dumplings cook.
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