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- 1 pound boneless, skinless chicken thighs - 4 cups low-sodium chicken broth - 1 medium onion, diced - 2 medium carrots, sliced - 2 stalks celery, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 ½ cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ¾ cup milk - 3 tablespoons butter, melted

Classic Chicken and Dumplings in 30 Minutes

Discover the joys of comfort food with this Quick Chicken and Dumplings recipe that brings warmth to your table in just 30 minutes. Tender chicken, aromatic herbs, and fluffy dumplings come together in a rich broth that nourishes both the body and soul. This easy-to-follow guide includes ingredient insights and preparation tips to ensure a satisfying and heartwarming meal. Perfect for chilly evenings or as a family favorite, this dish is sure to become a staple in your kitchen.
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Ingredients
  

For the Chicken and Broth:

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

4 cups low-sodium chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

For the Dumplings:

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup milk (whole or 2%)

2 tablespoons unsalted butter, melted and slightly cooled

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken thighs and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken from the pot and set it aside on a plate.

    Cook the Vegetables: Using the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 3-4 minutes, or until the vegetables start to soften and the onions become translucent. Stir in the dried thyme and rosemary, allowing the fragrant herbs to mingle with the veggies.

      Make the Broth: Return the browned chicken to the pot with the vegetables. Pour in the chicken broth and Worcestershire sauce. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Allow it to cook for about 10 minutes, letting the flavors meld together beautifully.

        Prepare the Dumplings: In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well combined. Then, stir in the milk and melted butter, mixing just until the ingredients are incorporated (be careful not to over-mix!).

          Cook the Dumplings: Using a spoon, drop dollops of the dumpling batter onto the surface of the simmering broth. Cover the pot with a lid and allow the dumplings to cook undisturbed for an additional 10 minutes. Avoid lifting the lid during this time to ensure your dumplings become light and fluffy!

            Season and Serve: After 10 minutes, check that the dumplings are fluffy and cooked through by gently pricking one with a toothpick or fork (it should come out clean). Taste the broth and adjust the seasoning with salt and pepper as needed. Ladle generous portions of the chicken and dumplings into bowls, garnish with fresh parsley, and enjoy the warmth and comfort of this dish!

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings

                Presentation Tips: Serve the dish in large, rustic bowls, topped with additional fresh parsley for a pop of color. Place some crusty bread on the side for dipping and a full comforting meal experience.