Chicken and Dumplings
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for dumplings)
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1/4 cup fresh parsley, chopped (optional)
Instructions:
- Cook the Chicken: In a large pot, combine the chicken pieces, onion, carrots, celery, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until the chicken is cooked through and tender. Remove the chicken from the pot, discard the skin and bones, and shred the meat. Set aside.
- Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring just until a dough forms. Be careful not to overmix.
- Simmer the Broth: Return the shredded chicken to the pot. Bring the soup to a gentle simmer, and adjust seasoning with salt and pepper if needed.
- Cook the Dumplings: Drop spoonfuls of the dumpling dough into the simmering broth, making sure the dumplings are not overcrowded. Cover the pot and simmer for 15 minutes, until the dumplings are cooked through.
- Serve: Ladle the chicken and dumplings into bowls, and garnish with fresh parsley if desired. Enjoy!
Notes:
For added flavor, you can sauté the vegetables in butter before adding them to the broth. Feel free to add peas or corn for more texture and flavor.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Fat | 18g |
| Carbohydrates | 40g |
| Protein | 25g |
User Reviews:
Anna P.: "Comfort food at its best! The dumplings were fluffy and delicious."
John R.: "Perfect for a cozy night in. My family loved it!"