Ingredients
Scale
- 1 whole chicken (about 4 lbs) or 2 lbs of bone-in, skin-on chicken thighs
- 8 cups chicken broth
- 2 cups all-purpose flour
- 1/2 cup cold butter (cubed)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a large stockpot or Dutch oven, place the chicken and cover it with the chicken broth. Add salt, pepper, thyme, and parsley. Bring to a boil, then reduce heat to simmer for 45 minutes or until the chicken is tender and cooked through. Remove the chicken and let it cool. Shred the meat, discarding the bones and skin. Set aside.
- Make the Dumplings: In a large bowl, mix the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add milk and mix until a soft dough forms. Roll the dough out on a floured surface to 1/8 inch thickness and cut into squares or strips.
- Prepare the Broth Base: In the same pot, heat a bit of olive oil and sauté the onion, carrots, celery, and garlic until softened (about 5 minutes). Add the chicken broth back to the pot, stirring to combine. Bring to a simmer.
- Cook the Dumplings: Drop the dumplings into the simmering broth, one at a time, to prevent sticking. Cover the pot and cook for 10-12 minutes or until the dumplings are fluffy and cooked through.
- Combine Chicken and Dumplings: Add the shredded chicken back into the pot and gently stir to combine. Simmer for another 5 minutes to heat through. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chicken and dumplings into bowls and garnish with fresh parsley. Serve hot for a comforting meal.
Notes
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6
Kcal per serving: 450 kcal
