Here’s a classic, comforting recipe for Chicken and Dumplings—perfect for a hearty meal on a chilly day.
Ingredients (Serves 4–6)
For the Soup/Base:
- 2 lbs (900 g) bone-in chicken pieces (breasts, thighs, or a mix)
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons butter or oil
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, cold
- 3/4 cup milk
Instructions
1. Cook the Chicken:
- In a large pot, heat butter or oil over medium heat.
- Add onions, carrots, and celery; sauté 3–4 minutes until slightly softened.
- Add garlic, thyme, bay leaf, chicken pieces, and broth. Bring to a boil.
- Reduce heat, cover, and simmer 30–40 minutes until chicken is cooked through.
2. Make the Dumplings:
- In a bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until just combined (do not overmix).
3. Shred the Chicken:
- Remove chicken from the pot, let cool slightly, then shred the meat, discarding bones and skin. Return shredded chicken to the pot.
4. Add the Dumplings:
- Drop spoonfuls of dumpling dough on top of the simmering soup.
- Cover and cook 10–15 minutes, without lifting the lid, until dumplings are fluffy and cooked through.
5. Serve:
- Season with salt and pepper to taste.
- Serve hot, straight from the pot, for a cozy, hearty meal.
💡 Tips for Extra Flavor:
- Add a splash of cream or milk to make the broth richer.
- Fresh parsley or thyme sprinkled on top adds color and freshness.
- You can also add frozen peas for extra veggies.
I can also give a quick 30-minute “one-pot Chicken and Dumplings” version that skips the long simmer but keeps the dumplings tender and fluffy.
Do you want me to do that?
