Chicken and Dumplings Recipe

Chicken and Dumplings Recipe

Ingredients

For the Chicken Stew:

• 1 whole chicken (about 3-4 lbs) or 4–5 bone-in chicken breasts/thighs

• 8 cups chicken broth (homemade or store-bought)

• 2 medium onions, chopped

• 3 celery stalks, chopped

• 3 large carrots, sliced

• 3 cloves garlic, minced

• 2 teaspoons salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley (or 2 tbsp fresh)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour (optional, for thickening)

For the Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup unsalted butter, cold and cubed

• 3/4 cup milk (whole or 2%)

• Optional: 1 tablespoon fresh herbs (parsley, thyme)

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Instructions

Step 1: Cook the Chicken

1. In a large pot, add the chicken and pour in the chicken broth.

2. Bring to a boil over medium-high heat.

3. Reduce heat to low, cover, and simmer for about 45–60 minutes, or until chicken is fully cooked and tender.

4. Remove the chicken and let it cool slightly. Remove the bones and shred the meat into bite-sized pieces. Set aside.

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Step 2: Prepare the Stew

1. In the same pot with the chicken broth, add butter, onions, celery, carrots, and garlic.

2. Cook for about 10–15 minutes until the vegetables are tender.

3. Add thyme, parsley, salt, and pepper.

4. Optional: If you want a thicker broth, mix 2 tablespoons of flour with a little cold water to make a slurry, then stir it into the broth. Let it simmer for 5–10 minutes until thickened.

5. Add the shredded chicken back into the pot. Keep it on low heat.

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Step 3: Make the Dumplings

1. In a medium bowl, combine flour, baking powder, salt, pepper, and optional herbs.

2. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

3. Stir in milk until a sticky dough forms.

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Step 4: Cook the Dumplings

1. Drop spoonfuls of dough (about 2 tablespoons each) onto the simmering chicken stew.

2. Cover the pot tightly with a lid and let the dumplings cook for 15–20 minutes. Do not lift the lid while cooking — steam helps them cook evenly.

3. After cooking, dumplings should be fluffy and fully cooked inside.

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Step 5: Serve

1. Ladle the chicken and dumplings into bowls, making sure each serving has plenty of vegetables, chicken, and dumplings.

2. Garnish with fresh parsley if desired.

3. Serve hot and enjoy the comfort!

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Tips for Best Results

• For extra flavor, sauté the onions, garlic, celery, and carrots in butter before adding broth.

• You can add a splash of cream at the end for a richer stew.

• Frozen dumplings won’t cook the same, so fresh is best.

• Leftovers taste even better the next day as flavors meld.