Description
A comforting, light, and fluffy take on the classic chicken and dumplings, perfect for any family meal.
Ingredients
1. For the Dumplings:
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter
- 1 large egg
- ¾ cup whole milk (or buttermilk)
2. For the Chicken and Broth:
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon butter
Instructions
- In a large pot, melt butter and sauté onion, garlic, carrots, and celery for 5 minutes.
- Add chicken broth, shredded chicken, thyme, bay leaf, salt, and pepper. Simmer for 15–20 minutes.
- In a bowl, combine flour, baking powder, and salt. Cut in cold butter, then stir in beaten egg and milk.
- Drop spoonfuls of dumpling dough into the simmering broth, cover, and steam for 15 minutes.
- Serve hot, garnished with fresh herbs.
Notes
- For a creamier broth, stir in heavy cream towards the end of cooking.
- Be sure not to overcrowd the dumplings in the pot to ensure they puff up properly.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American