Slow-Simmered Chicken and Dumplings With Herb Broth

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 2 1/2 lb bone-in, skin-on chicken thighs
• 1 tbsp olive oil + 1 tbsp butter
• 1 medium onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 6 cups low-sodium chicken broth + 2 cups water
• 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried thyme, 1/2 tsp dried rosemary, 2 bay leaves
• 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp kosher salt
• 3 tbsp cold unsalted butter, 1 cup whole milk
• 1 cup frozen peas, 2–3 tbsp chopped fresh parsley (for garnish)

Do This

• 1. Season chicken with salt and pepper. Brown in olive oil and butter in a large pot over medium-high heat, about 4–5 minutes per side. Remove to a plate.
• 2. In the same pot, sauté onion, carrots, and celery until slightly softened, 5–6 minutes. Stir in garlic, thyme, rosemary, salt, pepper, and bay leaves for 1 minute.
• 3. Add chicken back in, pour in broth and water. Bring to a boil, then reduce to a gentle simmer. Cover and cook 35–40 minutes, until chicken is very tender.
• 4. While chicken simmers, make dumplings: whisk flour, baking powder, and salt; cut in cold butter; stir in milk just until a soft, sticky dough forms.
• 5. Remove chicken, discard skin and bones, shred meat, and return it to the pot. Bring soup to a gentle simmer. Drop heaping tablespoon scoops of dumpling dough onto the hot liquid.
• 6. Cover tightly and simmer on low for 15 minutes (no peeking). Uncover, add peas, simmer 3–5 minutes more. Taste and adjust seasoning, garnish with parsley, and serve hot.

---

Why You’ll Love This Recipe

• Classic, cozy comfort food with rich, savory broth and tender chicken.
• Fluffy biscuit-style dumplings that soak up all the delicious juices.
• Uses simple, affordable ingredients you probably already have.
• Great make-ahead meal that reheats beautifully for busy weeknights.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, fresh parsley (optional but recommended).
• Dairy: Unsalted butter, whole milk (or 2% milk), optional buttermilk (variation).
• Pantry: Bone-in, skin-on chicken thighs, olive oil, all-purpose flour, baking powder, kosher salt, black pepper, dried thyme, dried rosemary, bay leaves, low-sodium chicken broth, frozen peas.

Full Ingredients

For the Chicken and Broth

• 2 1/2 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
• 1 tsp kosher salt (for seasoning chicken)
• 1/2 tsp freshly ground black pepper (for seasoning chicken)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 3 celery stalks, sliced into 1/4-inch pieces
• 4 garlic cloves, minced
• 1 tsp kosher salt (for the broth, plus more to taste)
• 1/2 tsp freshly ground black pepper (for the broth, plus more to taste)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crumbled between your fingers
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 2 cups water

For the Dumplings

• 2 cups (240 g) all-purpose flour, spooned and leveled
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/4 tsp garlic powder (optional, for a subtle savory note)
• 3 tbsp cold unsalted butter, cut into small cubes
• 1 cup cold whole milk (or 2% milk)
• 1 tbsp finely chopped fresh parsley (or 1 tsp dried parsley), optional

To Finish

• 1 cup frozen peas (no need to thaw)
• 2–3 tbsp chopped fresh parsley, for garnish
• Additional salt and pepper, to taste

Step-by-Step Instructions

Step 1: Season and Brown the Chicken

Pat the chicken thighs dry with paper towels. Sprinkle both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

In a large heavy-bottomed pot or Dutch oven (at least 5–6 quarts), heat the olive oil and butter over medium-high heat until the butter is melted and foamy. Add the chicken pieces skin-side down in a single layer (work in batches if needed). Brown for 4–5 minutes per side, until the skin is deeply golden and some browned bits form on the bottom of the pot. Transfer browned chicken to a plate and set aside. Do not wipe out the pot; you want all those flavorful browned bits.

Step 2: Sauté the Vegetables and Aromatics

Reduce the heat to medium. To the same pot, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for 5–6 minutes, until the onion is translucent and the vegetables begin to soften.

Add the minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, dried thyme, dried rosemary, and bay leaves. Cook for 1 minute, stirring constantly, until fragrant. This step helps bloom the dried herbs and builds a good flavor base for the broth.

Step 3: Build and Simmer the Broth

Pour in the chicken broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits. Return the browned chicken and any accumulated juices on the plate to the pot, nestling the pieces down into the liquid.

Increase the heat to high and bring the pot just to a boil. As soon as it boils, reduce the heat to low or medium-low to maintain a gentle simmer. Partially cover the pot with a lid and simmer for 35–40 minutes, or until the chicken is very tender and starting to pull away from the bone. During simmering, skim off any excess foam or fat that rises to the surface with a spoon, if you like.

Step 4: Shred the Chicken

When the chicken is tender, turn off the heat. Carefully transfer the chicken pieces to a cutting board or large plate. Let them cool for 5–10 minutes, just until they are comfortable to handle.

Remove and discard the skin and bones, then shred or roughly chop the chicken into bite-sized pieces using two forks or a knife. Return the shredded chicken to the pot. Discard the bay leaves. Taste the broth and adjust seasoning with additional salt and pepper if needed. Bring the pot back to a very gentle simmer over low heat while you prepare the dumpling dough.

Step 5: Make the Dumpling Dough

In a medium mixing bowl, whisk together the flour, baking powder, kosher salt, and garlic powder (if using). Add the chopped fresh parsley, if using, and stir to distribute.

Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Pour in the cold milk and stir gently with a wooden spoon or spatula just until the mixture comes together into a soft, sticky dough. Do not overmix; it should look a bit shaggy and thick. Overmixing can make the dumplings tough instead of tender and pillowy.

Step 6: Cook the Dumplings in the Broth

Make sure the broth is at a gentle simmer, not a rolling boil. Using a medium spoon or small cookie scoop, drop heaping tablespoon-sized portions of dough onto the surface of the simmering broth, spacing them slightly apart. The dumplings will puff and expand as they cook.

Once all the dough has been added, cover the pot tightly with a lid. Reduce the heat to low and simmer gently for 15 minutes without lifting the lid. Keeping the lid on traps steam, which is essential for cooking the dumplings through and keeping them fluffy.

Step 7: Finish with Peas and Serve

After 15 minutes, remove the lid. The dumplings should look puffed and set, and a toothpick inserted into the center of one should come out clean or with just a few moist crumbs. Gently stir in the frozen peas, taking care not to break up the dumplings.

Simmer uncovered for an additional 3–5 minutes, just until the peas are bright green and heated through and the broth has slightly thickened from the dumplings. Taste and adjust seasoning with more salt and pepper if needed.

Remove from heat. Ladle the chicken and dumplings into warm bowls, making sure everyone gets a generous amount of chicken, vegetables, broth, and dumplings. Garnish with chopped fresh parsley and serve hot.

Pro Tips

• Keep the simmer gentle: A rolling boil can cause dumplings to break apart and turn gummy. Aim for a steady, gentle simmer once the dumplings are in.
• Do not lift the lid early: Dumplings rely on trapped steam to cook through. Peeking during the first 15 minutes can make them dense or undercooked.
• Cold ingredients for tender dumplings: Use cold butter and cold milk; this helps create light, biscuit-like dumplings instead of heavy ones.
• Taste and adjust salt at the end: Different broths vary in saltiness. Always taste the finished soup before serving and adjust seasoning to your preference.
• Use bone-in chicken for flavor: The bones and skin add richness and body to the broth that boneless chicken cannot match.

Variations

• Creamy Chicken and Dumplings: Stir in 1/2 to 3/4 cup heavy cream or half-and-half right after the dumplings finish cooking for a richer, creamier broth.
• Rotisserie Shortcut: Skip browning and simmering raw chicken. Use 4 cups shredded rotisserie chicken, start by sautéing the vegetables, then add broth and simmer 10 minutes before adding chicken and dumplings.
• Herby Lemon Twist: Add 1–2 teaspoons finely chopped fresh herbs (such as thyme, rosemary, or dill) to the dumpling dough, and finish the dish with 1–2 tablespoons fresh lemon juice for brightness.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to airtight containers and refrigerate for up to 3 days. The dumplings will continue to absorb some broth as they sit, so the mixture will thicken. Reheat gently on the stovetop over low to medium-low heat, adding a splash of chicken broth or water to loosen if needed. Stir occasionally to prevent sticking and to heat evenly.

For freezing, it is best to freeze the broth and chicken without dumplings, as dumplings can become mushy when thawed. Freeze the chicken and broth mixture in airtight containers for up to 3 months. Thaw overnight in the refrigerator, bring to a simmer on the stove, then make and cook fresh dumplings directly in the reheated broth.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 520 calories; 30 g protein; 27 g fat; 38 g carbohydrates; 3 g fiber; 7 g sugar; 980 mg sodium. Values will vary based on exact ingredients and brands used.