By Bring Chef John’s Chicken and Dumplings to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chef John’s Chicken and Dumplings captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chef John’s Chicken and Dumplings becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
2 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt (for dumplings)
3/4 cup milk
2 tablespoons melted butter
PREPARATION STEPS
Cook the Chicken: Heat olive oil in a large pot over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
Cook Vegetables: Add onion, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened.
Simmer: Return the chicken to the pot and add chicken broth, thyme, salt, and pepper. Simmer for 30 minutes, then remove chicken and shred it. Return shredded chicken to the pot.
Make Dumplings: In a bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until a dough forms. Drop spoonfuls of the dough into the simmering soup.
Cook Dumplings: Cover the pot and let the dumplings cook for 15-20 minutes, until fluffy and cooked through.
Serve: Ladle soup and dumplings into bowls and serve warm.
Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 400 kcal per serving | Servings: 6 servings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
