A richer, deeper chicken and dumplings made with bone in chicken, longer simmered broth, fresh herbs, and tender dumplings finished with butter and cream. Familiar structure with elevated depth.
Carrots remain intentional for balance and sweetness. Cream enriches without turning the dish into stew.
Bone in chicken creates richer broth than boneless. Fresh thyme can be replaced with ½ teaspoon dried thyme if needed.
Ingredients
Scale
Measurement units
- 2 lb Bone in chicken thighs
- 1 tbsp Olive oil
- 1 whole Onion, diced
- 2 whole Carrots, sliced
- 2 rib Celery ribs, sliced
- 3 clove Garlic cloves, minced
- 5 cup Chicken stock
- 1 leaf Bay leaf
- 3 sprig Fresh thyme sprigs
- 1 tsp Salt
- ½ tsp Black pepper
- ¼ cup Heavy cream
- 2 tbsp Butter
- 1 cup Flour
- 2 tsp Baking powder
- ½ tsp Salt
- ½ cup Milk
- 2 tbsp Butter, melted
Ingredients
Scale
Measurement units
- 2 lb Bone in chicken thighs
- 1 tbsp Olive oil
- 1 whole Onion, diced
- 2 whole Carrots, sliced
- 2 rib Celery ribs, sliced
- 3 clove Garlic cloves, minced
- 5 cup Chicken stock
- 1 leaf Bay leaf
- 3 sprig Fresh thyme sprigs
- 1 tsp Salt
- ½ tsp Black pepper
- ¼ cup Heavy cream
- 2 tbsp Butter
- 1 cup Flour
- 2 tsp Baking powder
- ½ tsp Salt
- ½ cup Milk
- 2 tbsp Butter, melted
Instructions
Brown the chicken
Heat olive oil in Dutch oven over medium-high heat (375-400°F surface). Brown chicken thighs skin side down until golden, about 4 to 5 minutes per side. Remove and set aside.
Equipment
- Dutch oven
Ingredients
- olive oil (1 tbsp)
- bone in chicken thighs (2 lb)
Sauté the vegetables
Add onion, carrots, celery, and garlic to the pot. Cook 5 to 6 minutes until softened.
Equipment
- Dutch oven
Ingredients
- onion (1 whole), diced
- carrots (2 whole), sliced
- celery ribs (2 rib), sliced
- garlic cloves (3 clove), minced
Return the chicken to pot
Return chicken to pot. Add stock, bay leaf, and thyme. Bring to simmer, then reduce heat to low. Simmer 45 minutes until chicken is tender and falling off the bone.
Equipment
- Dutch oven
Ingredients
- bone in chicken thighs (2 lb)
- chicken stock (5 cup)
- bay leaf (1 leaf)
- fresh thyme sprigs (3 sprig)
Remove the chicken from pot
Remove chicken from pot. Once cool enough to handle, shred meat and discard bones and skin. Return shredded meat to pot. Remove bay leaf and thyme stems.
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
- flour (1 cup)
- baking powder (2 tsp)
- salt (½ tsp)
- milk (½ cup)
- butter, melted (2 tbsp)
Drop the dumplings
Bring soup to a gentle simmer. Spoon dumpling (about 2 inches, 1 oz each) mixture directly onto the surface in golf ball sized portions. Cover and cook 15 minutes without lifting the lid.
Equipment
- Dutch oven
Finish with cream
Stir in cream and butter. Taste and adjust seasoning with salt and black pepper. Serve hot.
Equipment
- Dutch oven
Ingredients
- heavy cream (¼ cup)
- butter (2 tbsp)
- salt (1 tsp)
- black pepper (½ tsp)
Before you cook
Cook notes
- • Carrots remain intentional for balance and sweetness.
- • Cream enriches without turning the dish into stew.
- • Bone in chicken creates richer broth than boneless.
- • Fresh thyme can be replaced with ½ teaspoon dried thyme if needed.
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