Chicken and dumplings recipe for six
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This stovetop chicken and dumplings dinner serves six. It uses boneless chicken thighs and fluffy drop dumplings.
Ingredients
Boneless skinless chicken thighs
2 lb
Olive oil
1 tbsp
Unsalted butter
4 tbsp
Yellow onion
1
Carrots
3
Celery stalks
3
Garlic cloves
3
All-purpose flour
1 3/4 cups
Chicken broth
6 cups
Whole milk
1 cup
Fresh thyme
1 tsp
Baking powder
2 tsp
Fresh parsley
1/4 cup
Kosher salt
1 1/2 tsp
Black pepper
1/2 tsp
How to make it
- Brown chicken in oil, then set aside. 2. Cook onion, carrots, celery, and garlic in butter; stir in 1/3 cup flour. 3. Add broth, milk, thyme, salt, pepper, and chicken; simmer until tender. 4. Shred chicken in the pot. 5. Mix remaining flour with baking powder, parsley, salt, milk, and melted butter to form dough. 6. Drop spoonfuls over the stew, cover, and cook 15 minutes.
Who this list is for
This list is for anyone making a classic chicken and dumplings meal for six people. It’s a good fit for home cooks who want a comforting, stovetop dinner using boneless chicken thighs and fluffy drop dumplings—no need for whole chickens or complicated prep.
How to use this list
Begin by reviewing what you have in your kitchen. Check for olive oil, unsalted butter, all-purpose flour, baking powder, kosher salt, and black pepper. Next, shop for the fresh items: boneless skinless chicken thighs, yellow onion, carrots, celery stalks, garlic cloves, and fresh parsley. Don’t forget the chicken broth, whole milk, and fresh thyme. Lay out your ingredients before you start, so you can move from sautéing vegetables to simmering broth and mixing dumpling dough without stopping.
What to skip
Don’t use pre-cooked or rotisserie chicken here; raw boneless thighs give the broth its rich flavor. Avoid self-rising flour for the dumplings—it can change the texture. Don’t skip the fresh herbs; thyme and parsley make the dish taste brighter. Pre-chopped vegetables can be tempting, but they often cook unevenly in this recipe.
What is on this list
This list includes boneless skinless chicken thighs, olive oil, unsalted butter, yellow onion, carrots, celery stalks, garlic cloves, all-purpose flour, chicken broth, whole milk, fresh thyme, baking powder, fresh parsley, kosher salt, and black pepper. As you gather items, cross off staples you already own, like salt, pepper, or flour.
Before you start cooking
Chop your vegetables and measure out flour, baking powder, and milk before turning on the stove. Have your chicken cut and ready. Set out a heavy pot or Dutch oven large enough for simmering and dumpling expansion. When you’re done, let the dish cool slightly before serving, and store leftovers in airtight containers in the fridge.
FAQ
Who is "Chicken and dumplings recipe for six" for?
This list is for anyone making a classic chicken and dumplings meal for six people. It’s a good fit for home cooks who want a comforting, stovetop dinner using boneless chicken thighs and fluffy drop dumplings—no need for whole chickens or complicated prep.
How should I use "Chicken and dumplings recipe for six"?
Begin by reviewing what you have in your kitchen. Check for olive oil, unsalted butter, all-purpose flour, baking powder, kosher salt, and black pepper. Next, shop for the fresh items: boneless skinless chicken thighs, yellow onion, carrots, celery stalks, garlic cloves, and fresh parsley. Don’t forget the chicken broth, whole milk, and fresh thyme. Lay out…
What should I skip or avoid with "Chicken and dumplings recipe for six"?
Don’t use pre-cooked or rotisserie chicken here; raw boneless thighs give the broth its rich flavor. Avoid self-rising flour for the dumplings—it can change the texture. Don’t skip the fresh herbs; thyme and parsley make the dish taste brighter. Pre-chopped vegetables can be tempting, but they often cook unevenly in this recipe.
What is on the "Chicken and dumplings recipe for six" list?
This list includes boneless skinless chicken thighs, olive oil, unsalted butter, yellow onion, carrots, celery stalks, garlic cloves, all-purpose flour, chicken broth, whole milk, fresh thyme, baking powder, fresh parsley, kosher salt, and black pepper. As you gather items, cross off staples you already own, like salt, pepper, or flour.
What should I know about before you start cooking?
Chop your vegetables and measure out flour, baking powder, and milk before turning on the stove. Have your chicken cut and ready. Set out a heavy pot or Dutch oven large enough for simmering and dumpling expansion. When you’re done, let the dish cool slightly before serving, and store leftovers in airtight containers in the fridge.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.