Chicken and Dumplings
This hearty dish combines tender chicken, fresh vegetables, and fluffy dumplings in a savory broth. Perfect for family gatherings and cozy nights at home.
Ingredients
For the Chicken and Broth
- 3 pounds boneless chicken thighs and breasts Use a mix of thighs and breasts for flavor.
- 1/4 cup butter For sautéing onions.
- 1 large onion, peeled and chopped Adds flavor to the broth.
- 1 1/2 cups chopped celery Provides texture and flavor.
- 1 1/2 cups chopped carrots For sweetness and color.
- 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme.
- 1 whole bay leaf Enhances broth flavor.
- 8 cups chicken stock Good quality stock enhances flavor.
- 3 tablespoons chopped parsley For garnish and flavor.
For the Dumplings
- 2 cups all-purpose flour Main ingredient for the dumplings.
- 1/2 cup vegetable shortening For richness in the dumplings.
- 1 teaspoon salt To flavor the dough.
- 1/2 teaspoon baking powder For fluffiness.
- 3/4 cup buttermilk Adds moisture to the dumplings.
Instructions
Stovetop Instructions
- Warm a large 6-8 quart pot over medium heat and add the butter.
- Sauté chopped onions for 3-4 minutes until translucent and aromatic.
- Add chopped celery and carrots, sauté for another 2-3 minutes.
- Introduce chicken pieces, thyme, bay leaf, and chicken stock. Season with salt and pepper.
- Bring to a boil, reduce heat, cover and cook for 20-25 minutes until chicken is fully cooked.
Making the Dumplings
- In a bowl, combine flour, shortening, salt, and baking powder.
- Mix until resembling oatmeal, then gradually stir in buttermilk until the dough is mostly smooth.
- Roll the dough and cut into small pieces.
Final Steps
- Once chicken is cooked, remove and shred it into bite-sized pieces.
- Add dumplings to the simmering broth and cook for 8-10 minutes.
- Return shredded chicken to the pot, add parsley, adjust seasoning, and serve hot.
Notes
For best flavor, use quality chicken stock and fresh herbs. Adjust thickness of broth with water or cornstarch if necessary.