North Country Chicken and Dumplings

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Tender chicken and vegetables simmered in a creamy broth, crowned with fluffy homemade dumplings for a comforting meal. This american-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, all-purpose flour, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 2 tbsp all-purpose flour
• 1 large, diced onion
• 2, peeled and diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 tbsp, melted butter

Instructions

1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. In a large pot over medium-high heat, melt 1 tbsp butter. Add chicken thighs, skin-side down, and cook for 5 minutes until golden. Flip and cook for 3 minutes. Remove chicken and set aside.
2. Step 2: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over vegetables and stir for 1 minute. Gradually pour in 4 cups chicken broth while stirring to avoid lumps. Add 1 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf. Bring to a simmer.
4. Step 4: Return chicken to pot, nestling into broth. Cover and simmer for 30 minutes until chicken is cooked through.
5. Step 5: While chicken simmers, whisk 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl. Add 1/2 cup milk and 1 tbsp melted butter, mixing until soft dough forms (do not overmix).
6. Step 6: Drop 1/4 cup portions of dough onto simmering soup. Cover and cook for 15 minutes without lifting the lid.