🍗 Chicken & Dumplings Recipe

Ingredients

For the chicken & soup:

• 2 lbs boneless, skinless chicken thighs or breasts
• 6 cups chicken broth
• 2 cups water
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp black pepper
• 1 tsp salt, or to taste
• 2 tbsp butter
• ½ cup heavy cream

For the dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 3 tbsp cold butter
• ¾ cup milk

Instructions

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add garlic and cook for another 30 seconds.
3. Add chicken, chicken broth, water, thyme, parsley, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 20–25 minutes, until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the heavy cream.
6. Make the dumplings: Mix flour, baking powder, and salt. Cut in the cold butter, then stir in the milk until a soft dough forms. Don’t overmix.
7. Bring the soup to a gentle simmer. Drop spoonfuls of dough into the broth, leaving a little space between each dumpling.
8. Cover the pot and simmer for 15 minutes. Do not lift the lid while the dumplings cook.
9. Remove the lid and check that the dumplings are fluffy and cooked through.
10. Serve hot with extra black pepper and fresh parsley. 🍗🥕🥣