Prepare the Base: In a large pot, melt the butter over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened. Add minced garlic and cook for 1 more minute.
Add Broth and Chicken: Pour in the chicken broth, shredded chicken, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
Make the Dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined; do not overmix.
Cook the Dumplings: Drop spoonfuls of the dumpling batter onto the simmering soup. Cover and cook for 12–15 minutes, or until the dumplings are fluffy and cooked through. Avoid lifting the lid while cooking to ensure the dumplings rise properly.
Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot in bowls, ensuring each portion has a few dumplings and plenty of tender chicken and vegetables.
Optional Additions and Customizations
Herb Boost: Add fresh parsley, dill, or chives before serving for extra flavor.
Vegetable Twist: Include peas or corn for added color and nutrition.
Creamy Version: Stir in ½ cup heavy cream at the end for a richer broth.
Serving and Storage Tips
Serve immediately for the best texture of the dumplings.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; dumplings may absorb some broth.
This Old-Fashioned Chicken and Dumplings recipe is a timeless comfort food, perfect for chilly evenings or when you need a soothing, hearty meal.
