Description
Tender chicken pieces simmered in a creamy broth topped with light and fluffy dumplings, perfect for a comforting family meal.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs, cut into pieces)
- 4 cups chicken broth
- 2 cups all-purpose flour (divided)
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- Salt and pepper to taste
- 1 tsp dried thyme
- For dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
Instructions
- Cook Chicken:
- In a large pot, boil the chicken pieces in 4 cups of water until cooked through, about 30-40 minutes. Remove chicken, shred meat, and reserve broth.
- Cook Vegetables:
- In the same pot, melt 1/4 cup butter and sauté onion, carrots, celery for 5 minutes. Add 2 tbsp flour and cook 1 minute.
- Combine:
- Gradually whisk in 4 cups chicken broth or reserved broth. Add shredded chicken, thyme, salt, pepper. Bring to a simmer.
- Make Dumplings:
- In a bowl, whisk 2 cups flour, baking powder, salt. Stir in 1/2 cup milk and 2 tbsp melted butter until a dough forms. Drop spoonfuls into simmering broth.
- Cook:
- Cover and simmer 15-20 minutes until dumplings are fluffy and cooked through. Serve hot.
Notes
For fluffier dumplings, avoid lifting the lid while they cook. Adjust seasonings to taste. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Main Dish
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g