Homestyle Chicken and Dumplings (Print Version)
# Ingredients:
→ For the Soup
01 -
1 lb boneless, skinless chicken breasts
02 -
6 cups chicken broth
03 -
1 medium onion, diced
04 -
2 carrots, diced
05 -
2 celery stalks, diced
06 -
2 cloves garlic, minced
07 -
2 bay leaves
08 -
1 tsp dried thyme
09 -
Salt and pepper to taste
→ For the Dumplings
10 -
2 cups all-purpose flour
11 -
2 tbsp baking powder
12 -
1/2 tsp salt
13 -
1 cup milk
14 -
1/4 cup butter, melted
→ For Garnish
15 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
In a large pot, combine chicken breasts, broth, onion, carrots, celery, garlic, bay leaves, thyme, salt, and pepper. Bring to a boil over medium-high heat.
02 -
Reduce heat to low and simmer for 20 minutes until chicken is cooked. Remove chicken, let it cool slightly, then shred into bite-sized pieces.
03 -
Remove bay leaves from the pot and return the shredded chicken to the warm soup. Keep on low heat while making dumplings.
04 -
Whisk together flour, baking powder, and salt in a bowl. In another bowl, combine milk and melted butter. Mix wet ingredients into dry ingredients until just combined.
05 -
Drop spoonfuls of dumpling dough into the simmering soup. Cover tightly and cook for 15 minutes without lifting the lid.
06 -
Gently stir the soup, adjust seasoning if needed. Serve hot in bowls topped with fresh parsley.
# Notes:
01 -
This soup tastes even better the next day
02 -
Keep leftovers in an airtight container for up to 3 days