About this recipe

A soul-warming, old-fashioned chicken and dumplings made entirely from scratch. Tender shredded chicken simmers in a rich, creamy broth loaded with vegetables, then gets topped with fluffy, pillowy dumplings that steam right in the pot. This is the kind of recipe that feels like a hug — comforting, reliable, and guaranteed to please the whole family.

Instructions

1. 1

   Place the chicken thighs in a large Dutch oven. Pour in the chicken broth and water. Bring to a boil ^[over medium-high heat], then reduce heat ^[to medium-low], cover, and simmer for 25 minutes until the chicken thighs is cooked through and very tender.

2. 2

   Using tongs, transfer the cooked chicken thighs to a cutting board. Let it rest for a few minutes until cool enough to handle. Remove and discard the skin and bones, then shred the meat into bite-sized pieces with two forks. Set aside. Reserve the cooking broth in a separate pitcher (Large).

3. 3

   Return the Dutch oven to ^[medium heat] and melt the butter. Add the diced yellow onion, celery, and carrots. Sauté, stirring occasionally, until the vegetables have softened, about 6–8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Sprinkle the all-purpose flour over the vegetables and stir well to coat everything. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly.

5. 5

   Slowly pour in the reserved chicken broth, about 1 cup at a time, whisking or stirring constantly to prevent lumps. Then stir in the milk, thyme, parsley, kosher salt, and black pepper. Bring to a gentle simmer ^[over medium heat].

6. 6

   Return the shredded chicken thighs to the pot and stir to combine. Add the peas if using. Taste the broth and adjust kosher salt and black pepper as needed. Keep at a gentle simmer while you make the dumplings.

7. 7

   In a medium mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and parsley until combined.

8. 8

   Add the melted butter and milk to the dry ingredients. Stir with a fork just until a shaggy, soft dough comes together. Do not overmix — a few lumps are perfectly fine.

9. 9

   Make sure the chicken broth is at a gentle simmer (not a rolling boil). Drop heaping tablespoon-sized portions of dumpling dough directly onto the surface of the simmering broth, spacing them slightly apart. You should get about 12–14 dumplings.

10. 10

    Immediately place the lid on the Dutch oven and cook for 15 minutes without lifting the lid. The steam inside is what cooks the dumplings through — resist the urge to peek! After 15 minutes, a toothpick inserted into the center of a dumpling should come out clean.

11. 11

    Ladle the chicken thighs, vegetables, broth, and dumplings into deep bowls. Garnish with a pinch of fresh or dried parsley if desired, and serve immediately.