Description
A comforting old-fashioned chicken and dumplings dish with tender shredded chicken, flavorful broth, and soft, fluffy dumplings.
Ingredients
- 1 whole chicken (about 1.5–2 kg), cut into pieces
- 8 cups chicken broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- For the dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3/4 cup milk
Instructions
- Place chicken pieces in a large pot with chicken broth, water, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 30–40 minutes until chicken is tender and cooked through.
- Remove the chicken, let it cool slightly, then shred the meat and discard bones and skin.
- Add carrots, celery, onion, and garlic to the broth and cook for about 10 minutes until slightly softened.
- Return shredded chicken to the pot and stir.
- In a bowl, mix flour, baking powder, and salt for the dumplings. Stir in melted butter and milk until a soft dough forms.
- Drop spoonfuls of dumpling dough into the simmering broth.
- Cover the pot and cook for 15 minutes without lifting the lid.
- Gently stir and serve hot.
Notes
- Avoid lifting the lid while dumplings cook to keep them light and fluffy.
- Bone-in chicken adds more flavor to the broth.
- Add peas or corn for extra vegetables.
- Stir in milk or cream for a richer broth.
- Add extra broth when reheating as dumplings absorb liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
