Classic Chicken and Dumplings Recipe

This comforting dish features tender chicken, fluffy dumplings, and a creamy, flavorful broth.

Ingredients:

For the Soup:

• 2 tablespoons butter

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1 cup milk or heavy cream

• 2 cups cooked, shredded chicken (rotisserie or boiled chicken)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon dried parsley

• 1 bay leaf

For the Dumplings:

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• ½ cup milk

• 2 tablespoons butter, melted

Instructions:

1. Prepare the Soup Base:

• In a large pot or Dutch oven, melt butter over medium heat.

• Add diced onions, carrots, and celery. Cook for 5 minutes until softened.

• Stir in garlic and cook for another minute.

• Pour in chicken broth, add shredded chicken, thyme, parsley, salt, pepper, and bay leaf.

• Bring to a simmer and let cook for 10 minutes.

2. Make the Dumpling Dough:

• In a mixing bowl, whisk together flour, baking powder, and salt.

• Stir in milk and melted butter until just combined (do not overmix).

3. Cook the Dumplings:

• Remove the bay leaf from the soup.

• Reduce heat to low and drop spoonfuls of dumpling dough into the simmering broth.

• Cover and let cook for 15 minutes. Do not lift the lid while the dumplings steam.

4. Finish the Dish:

• Stir in milk or heavy cream for a creamy consistency.

• Let cook uncovered for another 5 minutes.

• Taste and adjust seasoning as needed.

5. Serve & Enjoy:

• Ladle into bowls and serve hot. Garnish with fresh parsley if desired.

Would you like any modifications to the recipe?

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Crystal Amon