This Old-Fashioned Chicken and Dumplings recipe is a timeless classic. With tender chicken, fluffy dumplings, and a savory broth, it’s the ultimate comfort food that warms both the heart and soul.
Ingredients:
For the Chicken and Broth:
- 1 whole chicken (3-4 pounds), cut into pieces
- 8 cups water or chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, halved
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, cold and cubed
- 3/4 cup whole milk
Instructions:
Cook the Chicken:
- In a large pot, combine the chicken, water (or broth), carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chicken is tender and cooked through.
- Remove the chicken from the pot and let it cool. Strain the broth and discard the vegetables. Shred the chicken into bite-sized pieces, discarding the skin and bones.
Prepare the Dumplings:
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until a dough forms. Do not overmix.
Simmer the Broth:
- Return the strained broth to the pot and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed.
Cook the Dumplings:
- Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and let the dumplings cook for 10-15 minutes, or until they are puffed and cooked through. Do not uncover the pot while the dumplings are cooking.
Add the Chicken:
- Gently stir the shredded chicken back into the pot. Let it heat through for a few minutes.
Serve:
- Ladle the chicken, dumplings, and broth into bowls. Garnish with fresh parsley if desired and serve warm.
Tips:
- For a richer broth, use chicken thighs or add a chicken bouillon cube.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid breaking the dumplings.
- For added flavor, sauté the vegetables in butter before adding them to the broth.
