Herbed Chicken and Drop Dumplings
85% authentic · American
A flavorful variation featuring a broth infused with fresh herbs and tender chicken, complemented by light, herb-flecked drop dumplings.
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Ingredients
- Chicken thighs (boneless, skinless)1.5 lbs
- Chicken broth8 cups
- Yellow onion1 medium
- Carrots2 medium
- Garlic cloves2
- Fresh parsley1/4 cup, chopped
- Fresh thyme leaves1 tbsp
- All-purpose flour1 cup
- Baking powder1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Egg1 large
- Milk1/4 cup
- Butter (melted)2 tbsp
Steps
- 1
In a large pot, combine chicken thighs, chicken broth, chopped onion, sliced carrots, and minced garlic. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through. Remove chicken and shred. Strain broth if desired, or leave vegetables in.
- 2
Return broth to a simmer. Stir in shredded chicken, chopped parsley, and thyme leaves.
- 3
In a separate bowl, whisk together flour, baking powder, salt, and pepper. In another small bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined to form a sticky dough.
- 4
Drop spoonfuls of the herb-flecked dumpling dough into the simmering broth. Cover and cook for 15-20 minutes, until dumplings are cooked through.
- 5
Season with additional salt and pepper to taste. Serve hot.
