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Chicken and Dumplings

Chicken and Dumplings
Casey Barber


  • 1 quart chicken broth
  • pounds boneless chicken thighs
  • 1 leek, white and light green parts only, cleaned and minced
  • 2 carrots, diced
  • 1/2 large yellow onion, diced
  • 2 stalks celery, diced
  • 1 pound potatoes, peeled cut into 2-inch cubes
  • 1 cup all-purpose flour
  • teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 2 tablespoons butter, melted

Chef notes

If chicken soup seems too basic for a one-pot dinner, jazz it up with pillowy dumplings. Inexpensive chicken thighs not only taste better when slow-cooked, they also have more flavor than chicken breasts. It's a thick and hearty bowl of happy!



Bring the chicken broth to a simmer over medium-low heat and add the chicken thighs, leeks, carrots, onion, and celery.


Continue to simmer for an hour, then remove the chicken thighs and roughly shred the meat. Return the chicken to the soup, then add the potatoes and cook until tender, about 15 minutes more.


While the chicken soup simmers, sift the flour, baking powder, and kosher salt together with a fork, then stir in the milk and butter until fully incorporated.


After the potatoes are cooked, drop golf ball-sized lumps of the dumpling batter into the broth and simmer for 10 minutes or until the dumplings are fully cooked.

This recipe originally appeared on iVillage.