Cooked chicken makes this comforting stovetop meal straightforward. Carrots, celery and onion simmer in a lightly thickened broth while homemade thyme dumplings cook under the lid. Divide the butter, flour and milk as shown so both the broth and dumplings have the right amounts.
Ingredients
Chicken and Broth
- 2 tablespoons butter
- 2 small carrots, diced
- 2 celery stalks with leaves, diced
- 1 onion, diced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup whole milk
- 2 cups cooked chicken, diced or shredded
- Salt and pepper, to taste
Thyme Dumplings
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons butter, melted
- 1/2 cup whole milk
- Extra thyme, for garnish (optional)
How to Make Chicken and Dumplings
Soften the vegetables
Melt 2 tablespoons butter in a large pot over medium-high heat. Add the carrots, celery and onion and cook for about 3 minutes, until beginning to soften.
Make the broth
Stir in 1/4 cup flour to coat the vegetables. Gradually add the chicken broth while stirring, then bring to a boil. Reduce to a simmer and add 1/2 cup milk and the cooked chicken. Season with salt and pepper.
Mix the dumplings
In a bowl, combine 1 cup flour, kosher salt, baking powder and thyme. Stir in the melted 2 tablespoons butter, then the remaining 1/2 cup milk. Mix just until combined.
Drop and steam the dumplings
Drop small spoonfuls of the mixture into the simmering broth. Cover and simmer gently for about 15 minutes without repeatedly lifting the lid. Check that a dumpling cut through the center has no raw dough and the chicken and broth are hot throughout, to 165°F (74°C). Continue cooking if necessary.
Serve
Spoon into bowls and add optional fresh thyme or black pepper.
Tips and Common Mistakes
- Use cooked chicken, including safely stored rotisserie chicken; raw chicken is not a direct substitute in these short cooking steps.
- The totals are 4 tablespoons butter, 1 1/4 cups flour and 1 cup milk, divided between two parts.
- Overmixing the dumpling batter can make it dense.
- Keep a gentle simmer under a fitted lid so steam cooks the dumpling centers.
- Check your baking powder is fresh.
Storage and Make-Ahead Tips
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat gently, stirring the broth and checking the dumpling centers, until the dish reaches 165°F (74°C). Dumplings absorb broth during storage, so a little extra broth may help when reheating.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use 2 cups cooked diced or shredded meat and add it to the simmering broth.
Why are my dumplings dense?
Overmixed batter, inactive baking powder or inadequate covered simmering can affect the texture. Mix briefly and check a center for raw dough.
How is the flour divided?
Use 1/4 cup to thicken the broth and 1 cup for the dumpling batter.