Chicken and Dumplings
A comforting classic that blends tender chicken with soft, fluffy dumplings in a flavorful broth, perfect for family dinners and cozy evenings.
Ingredients
For the Chicken Soup
- 1 lb chicken (breasts or thighs) Use bone-in, skin-on for added flavor.
- 6 cups chicken broth
- 1 cup carrots (sliced)
- 1 cup celery (sliced)
- 1 medium onion (diced)
- 1 tsp pepper
For the Dumplings
- 2 cups all-purpose flour For a gluten-free option, substitute with a gluten-free flour blend.
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup butter (melted)
- 1 cup milk
Optional Ingredients
- herbs (like thyme or parsley) For garnish and added flavor.
Instructions
Preparation
- In a large pot, combine chicken, chicken broth, carrots, celery, onion, and pepper. Bring to a boil, then reduce heat and let simmer until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
Making the Dumplings
- In a bowl, mix flour, baking powder, salt, melted butter, and milk to create the dumpling batter.
- Drop spoonfuls of the batter into the simmering soup.
- Cover the pot and cook for about 15-20 minutes until the dumplings are fluffy.
Serving
- Serve hot in bowls, garnished with fresh herbs if desired. This dish pairs well with a simple side salad or crusty bread for dipping.
Notes
Let leftovers cool before refrigerating in an airtight container for 3-4 days. Reheat with a splash of broth or water to loosen the soup.