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Classic Chicken and Dumplings

Close-up of a hearty skillet filled with tender chicken and dumplings, carrots, and celery in a creamy broth.
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A comforting and hearty chicken stew with fluffy, biscuit-like dumplings, perfect for a chilly evening.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs) or 3 lbs bone-in, skin-on chicken thighs
  • 8 cups chicken broth
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter

Instructions

  1. Place the chicken in a large pot or Dutch oven. Add chicken broth, carrots, celery, onion, salt, and pepper.
  2. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the chicken is very tender and falls off the bone.
  3. Remove the chicken from the pot and set aside to cool slightly. Strain the broth to remove vegetables, then return the broth to the pot.
  4. Once the chicken is cool enough to handle, shred the meat and discard the skin and bones. Return the shredded chicken to the pot.
  5. In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.
  6. Stir in the milk and melted butter until just combined. Do not overmix.
  7. Bring the broth with chicken back to a gentle simmer. Drop spoonfuls of the dumpling dough into the simmering broth.
  8. Cover the pot and cook for 15-20 minutes, without lifting the lid, until the dumplings are puffed and cooked through.
  9. Serve hot, ensuring each bowl has plenty of chicken, broth, and dumplings.

Notes

  • For richer flavor, use chicken thighs.
  • Ensure the broth is gently simmering when you add the dumplings to prevent them from breaking apart.
  • You can add other vegetables like peas or corn if desired.

Nutrition

Find it online: https://blissbatter.com/chicken-and-dumplings-recipe/