How to make it
6 steps. Take it one step at a time.
Heat the vegetable oil
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables have softened slightly. Add the garlic and cook for another minute until fragrant.
7 minPour in the chicken broth
Pour in the chicken broth and add the chicken thighs, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes or until the chicken is fully cooked.
20 minRemove the chicken from the pot and set it aside
Remove the chicken from the pot and set it aside on a plate. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the pot. Discard the bay leaf.
Whisk together the flour and baking powder
In a medium bowl, whisk together the flour and baking powder. Using a pastry cutter or your fingers, cut the cold butter into the flour until it resembles coarse crumbs. Gently stir in the milk until a sticky dough forms. Do not overmix.
Drop rounded tablespoonfuls of the dumpling dough
Drop rounded tablespoonfuls of the dumpling dough into the simmering broth. Space them out slightly as they will expand.
Cover the pot with a tight-fitting lid
Cover the pot with a tight-fitting lid. Reduce heat to very low and simmer for 15 minutes without lifting the lid. The dumplings are done when they are puffy and a toothpick inserted into the center comes out clean.
15 min
A little kitchen wisdom
For the fluffiest dumplings, keep the lid closed tightly while they simmer to trap the steam. Don't overmix the dumpling dough, or they will become tough.
