Ah, Chicken and Dumplings—classic comfort food! Creamy, hearty, and perfect for cozy dinners. Here’s a solid homemade version:
Ingredients
For the chicken and broth:
- 1 whole chicken (about 3–4 lbs), cut into pieces or 4–6 bone-in chicken thighs
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme or poultry seasoning
For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp melted butter
Instructions
- Cook the chicken:
- In a large pot, combine chicken, broth, carrots, celery, onion, garlic, salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer 30–40 minutes, until chicken is cooked through.
- Remove chicken, let cool slightly, and shred the meat, discarding bones and skin.
- Make the dumpling dough:
- In a bowl, mix flour, baking powder, and salt.
- Stir in milk and melted butter until a soft dough forms.
- Simmer the soup:
- Return shredded chicken to the pot.
- Bring the broth to a gentle simmer.
- Cook the dumplings:
- Drop spoonfuls of dough into simmering broth (they will expand).
- Cover and simmer for 10–15 minutes. Do not lift the lid while they cook, or they won’t rise properly.
- Serve:
- Ladle chicken, vegetables, and dumplings into bowls.
- Optional: sprinkle with fresh parsley for color.
Tips:
- For extra creamy chicken and dumplings, stir in ½ cup heavy cream or milk at the end.
- You can also make smaller dumplings for faster cooking.
If you want, I can give a shortcut version using store-bought biscuits that’s much quicker but still delicious. Do you want that version?
