Description
A comforting pot of chicken and dumplings filled with tender chicken, soft vegetables, and fluffy dumplings in a savory broth.
Ingredients
- 1 pound chicken (cut into pieces)
- 4 cups chicken broth
- 1 cup water
- 1 cup carrots (sliced)
- 1 cup celery (sliced)
- 1 onion (chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 2 tablespoons butter (melted)
Instructions
- Place chicken, chicken broth, water, carrots, celery, onion, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large pot.
- Bring the pot to a boil over medium-high heat.
- Reduce heat to low and simmer until the chicken cooks through and the vegetables soften, about 20 minutes.
- Remove chicken briefly to a cutting board and shred or chop into bite-sized pieces.
- Return shredded chicken to the pot and keep the broth at a gentle simmer.
- In a bowl, whisk together 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, beat 1/2 cup milk with 1 egg and 2 tablespoons melted butter until combined.
- Pour the wet mixture into the dry ingredients and stir just until the dough comes together; do not overmix.
- Use a tablespoon to drop spoonfuls of dumpling batter onto the simmering chicken mixture, spacing them slightly apart.
- Cover the pot tightly and cook dumplings for 15 to 20 minutes without lifting the lid.
- Check one dumpling by cutting it in half; it should be cooked through and tender.
- Taste the stew and adjust seasoning with more salt or pepper if needed.
- Ladle chicken, brothy vegetables, and dumplings into bowls and serve hot.
Notes
Serve with a sprinkle of fresh parsley and accompany with buttered bread or a side salad. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American