Description
Enjoy heartwarming Chicken and Dumplings, a delightful blend of tender chicken and pillowy dumplings in a rich broth.
Ingredients
Scale
- 1.5 kg Whole Chicken
- 1 Large Onion
- 2 pieces Carrots
- 2 stalks Celery
- 2 cloves Garlic
- 1 piece Bay Leaf
- 1 teaspoon Dried Thyme
- Salt and Black Pepper
- 8 cups Water or Low Sodium Chicken Stock
- 2 cups Plain Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 3 tablespoons Cold Butter
- 3/4 cup Whole Milk
Instructions
- In a large stockpot, combine whole chicken pieces, chopped onion, sliced carrots, chopped celery, minced garlic, bay leaf, thyme, salt, and water or stock. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and let it simmer for 45-60 minutes until the chicken is tender and easily pulls apart.
- Carefully remove the chicken from the pot once it’s cool enough to handle. Discard the skin and bones, then shred the meat into bite-sized pieces.
- If desired, strain the broth for a clearer texture. Return the broth to the pot with the shredded chicken and season to taste with additional salt and pepper.
- In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the whole milk until a soft dough forms.
- On a floured surface, gently pat the dough to about 1.5 cm thickness. Cut into squares or pinch off rustic pieces.
- Bring the rich broth to a gentle simmer, drop in the dumplings, cover tightly, and steam for 15-20 minutes.
- Once the dumplings are fluffy and cooked through, ladle the hearty stew into bowls, garnish with fresh parsley, and enjoy hot!
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Chicken Dumplings, Stew, Comfort Food