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In this dish, we need some key ingredients to make it tasty: - 1 pound boneless, skinless chicken thighs - 4 cups chicken broth (homemade or low-sodium for best flavor) - 1 cup carrots, diced into small pieces - 1 cup celery, diced finely - 1 medium onion, chopped - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup frozen peas - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt (additional for dumpling mix) - 1 cup milk (whole or low-fat) - ¼ cup unsalted butter, melted - Fresh parsley, chopped for garnish These ingredients create a warm and rich meal. The chicken adds protein, while the broth and veggies give it flavor. Having the right tools makes cooking easier. Here’s what you will need: - Heavy-bottomed pot - Mixing bowls - Kitchen utensils A heavy-bottomed pot helps cook the chicken evenly. Mixing bowls are perfect for combining ingredients. Use your favorite kitchen utensils for stirring and serving. Using these tools and ingredients, you will craft a cozy meal that brings comfort to your table. If you want to see all these steps, check the Full Recipe for Comforting Chicken and Dumplings. First, I put the boneless chicken thighs in a large pot. I add 4 cups of chicken broth, diced carrots, diced celery, and chopped onion. I also add garlic powder, dried thyme, salt, and black pepper. I mix all the ingredients well. Then, I place the pot on medium-high heat. I wait until the mixture boils, then lower the heat to medium-low. I let it simmer for 15 to 20 minutes. I check the chicken to make sure it is fully cooked and tender. After that, I carefully take the chicken out of the pot. I let it cool for a few minutes on a cutting board. Once it's cool enough to touch, I shred the chicken into bite-sized pieces using two forks. I return the shredded chicken to the pot and stir it in with the broth and veggies. Next, I grab a separate bowl. In it, I whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. This mix is the dry part of the dumpling batter. In another bowl, I whisk 1 cup of milk and ¼ cup of melted unsalted butter together until they are smooth. Then, I slowly add this milk mixture to the dry ingredients. I mix gently until just combined. It's okay if there are a few lumps; this makes the dumplings fluffy. Now comes the fun part! Using a spoon or a small ice cream scoop, I drop heaping spoonfuls of the dumpling batter into the gently simmering broth. I make sure to leave space between each dumpling so they can rise. I cover the pot tightly with a lid. I let the dumplings steam for 10 to 12 minutes. I do not lift the lid during this time. The steam is what makes the dumplings fluffy. Once the dumplings are cooked, I gently stir in 1 cup of frozen peas. I taste the broth and adjust the seasoning if needed. I let it simmer for another 2 to 3 minutes, just until the peas are warmed through. To make the best dumplings, avoid overmixing the batter. Mix the wet and dry ingredients just until combined. It's okay if some lumps remain. This helps keep the dumplings fluffy. Next, ensure the right cooking temperature. Keep the broth at a gentle simmer. If the broth boils too hard, the dumplings can become tough. Cover the pot tightly with a lid while cooking. This traps steam, which is key for fluffy dumplings. Add herbs or spices to boost flavor. A little extra thyme or fresh parsley works well. You can also try adding garlic or onion powder to the broth. Variations in vegetables can make the dish even better. Besides carrots and peas, you can add corn, green beans, or potatoes. This not only adds color but also enhances the taste. For the best accompaniments, serve your chicken and dumplings with crusty bread. A fresh side salad also pairs nicely. For ideal garnishes, sprinkle chopped parsley on top. It adds a fresh pop of color. You can also add a dash of black pepper for a little kick. Enjoy your cozy meal! {{image_4}} You can easily modify this recipe to fit specific diets. For gluten-free options, swap all-purpose flour for a gluten-free flour blend. Make sure to check that the baking powder is also gluten-free. Use a mix of cornstarch and tapioca flour to keep the dumplings light and fluffy. If you need a dairy-free alternative, replace milk with almond milk or oat milk. Use coconut oil instead of unsalted butter. Both swaps keep the dish tasty without dairy. While chicken is classic, you can switch it up. Use turkey instead of chicken for a lighter twist. If you like seafood, shrimp or crab can add a fun flair. For vegetarian or vegan options, try using chickpeas or mushrooms. Both add great texture. Replace chicken broth with a vegetable broth for a rich base. You can still enjoy fluffy dumplings using the same batter mix, just ensure your ingredients are plant-based. These simple swaps make this cozy dish fit any diet. You can enjoy chicken and dumplings no matter your needs. For the full recipe, check out the Comforting Chicken and Dumplings 🥣. To keep your chicken and dumplings fresh, you need to refrigerate them. Place the dish in a container with a tight lid. This helps keep out air and moisture. - Use glass or plastic containers. - Make sure the dish is cool before sealing. - Store in the fridge for up to three days. When it’s time to enjoy leftovers, you need to reheat them properly. The best way is on the stove or in the microwave. - On the stove, use low heat. Stir often to avoid burning. - In the microwave, heat in short bursts. Stir between intervals. - Add a splash of broth or water if it seems dry. These steps will help maintain the texture and flavor of your chicken and dumplings. You can enjoy this cozy dish just as much the next day. Yes, you can prepare chicken and dumplings ahead of time. Cook the chicken and broth as normal. After cooking, let it cool and store it in the fridge. You can make the dumpling batter too. Keep it in a separate bowl in the fridge. When you are ready to eat, heat the broth and add the dumplings. This method keeps the flavors fresh. Dumplings are done when they rise and look fluffy. You can also check by poking one with a fork. If it springs back, it is ready. They should not be doughy inside. Cook them with the lid closed to trap steam. This keeps them light and airy. Chicken and dumplings are great on their own, but side dishes enhance the meal. Consider serving a simple green salad or steamed veggies. Corn on the cob pairs nicely too. You might also enjoy crusty bread to soak up the broth. These sides balance the meal and add more flavor. You can find the full recipe for Comforting Chicken and Dumplings 🥣. You now have a clear path to making easy chicken and dumplings. We covered the main ingredients, important kitchen tools, and step-by-step cooking instructions. Plus, you learned useful tips to perfect your dumplings and make tasty variations. Remember, you can adjust the recipe for dietary needs and store leftovers properly. Enjoy warm bowls of this comforting dish, and don't hesitate to share it with others. Happy cooking!

Easy Chicken and Dumplings

Savor the warmth of homemade comfort food with this delightful chicken and dumplings recipe. Featuring tender chicken, fresh vegetables, and fluffy dumplings, this dish is perfect for cozy dinners. Discover how easy it is to create this heartwarming meal in just 45 minutes! Don’t miss out on bringing this classic dish to your table—click through for the full recipe and start cooking today!
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Ingredients
  

1 pound boneless, skinless chicken thighs

4 cups chicken broth (homemade or low-sodium for best flavor)

1 cup carrots, diced into small pieces

1 cup celery, diced finely

1 medium onion, chopped

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 cup frozen peas

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt (additional for dumpling mix)

1 cup milk (whole or low-fat)

¼ cup unsalted butter, melted

Fresh parsley, chopped for garnish

Instructions
 

In a large, heavy-bottomed pot, place the boneless chicken thighs along with chicken broth, diced carrots, diced celery, chopped onion, garlic powder, dried thyme, salt, and black pepper. Stir the mixture to combine the ingredients evenly.

    Place the pot over medium-high heat and bring the mixture to a lively boil. Once boiling, reduce the heat to medium-low and allow it to simmer for 15-20 minutes, or until the chicken is fully cooked and tender.

      Carefully remove the chicken thighs from the pot and let them cool for a few minutes on a cutting board. Once cool enough to handle, shred the chicken using two forks into bite-sized pieces. Return the shredded chicken to the pot, stirring to incorporate it back into the broth and vegetables.

        Meanwhile, in a separate mixing bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon of salt to combine the dry ingredients thoroughly.

          In another bowl, whisk the milk and melted unsalted butter together until smooth. Gradually add the milk mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay for fluffy dumplings.

            Using a spoon or a small ice cream scoop, drop heaping spoonfuls of the dumpling batter into the gently simmering broth. Be sure to space the dumplings apart to allow room for them to rise while cooking.

              Cover the pot tightly with a lid and let the dumplings steam for 10-12 minutes, or until they have risen and are fully cooked through. Do not lift the lid during this time, as the steam is essential for fluffy dumplings.

                After the dumplings are cooked, gently stir in the frozen peas and taste the broth to adjust the seasoning as needed. Allow the mixture to simmer for an additional 2-3 minutes, just until the peas are warmed through.

                  Serve the rich and hearty chicken and dumplings hot in bowls, garnished with freshly chopped parsley for a pop of color and freshness.

                    Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 6