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Tender chicken simmered in a creamy broth with fluffy dumplings is Southern comfort at its finest. This family-favorite chicken dish is protein-rich and perfect for cozy, chilly evenings.
In a large pot or Dutch oven over medium heat, melt the butter. Add onions, celery, and carrots, sautéing for 5 minutes until vegetables soften.
Add chicken thighs to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is fork-tender.
Remove the chicken and shred it. Return the shredded chicken to the simmering broth with vegetables. Stir in salt, pepper, and thyme. Let simmer on low while you prepare dumplings.
For the dumplings, whisk together flour, baking powder, and a pinch of salt. Slowly stir in milk until just combined—do not overmix.
Drop tablespoon-size portions of dumpling batter into simmering soup. Cover tightly and cook on low for 18–20 minutes without lifting the lid, allowing steam to cook the dumplings and keep them fluffy.
Check that dumplings are cooked through and fluffy in the center, then garnish with chopped fresh parsley before serving hot.
