Chicken and Dumplings

Ingredients

For the Chicken

• 1 whole chicken (about 3–4 lbs) or 4 bone-in chicken thighs
• 8 cups water or chicken broth
• 1 teaspoon salt, plus more to taste

Optional Vegetables for Flavor

• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

For the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 3/4 cup milk

Instructions

1. Cook the Chicken

1. Place the whole chicken (or chicken thighs) in a large pot.
2. Pour in the 8 cups of water or chicken broth and add 1 teaspoon salt.
3. If using, add the onion, carrots, celery, garlic, black pepper, and thyme for extra flavor.
4. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
5. Cover and cook for 45–60 minutes for a whole chicken, or 30–40 minutes for chicken thighs, until the chicken is fully cooked and tender.

2. Shred the Chicken

1. Remove the chicken from the pot and let it cool slightly.
2. Strain the broth if desired, then return it to the pot.
3. Remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Set aside.

3. Make the Dumpling Dough

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the melted butter and milk.
3. Stir just until a soft dough forms. Do not overmix.

4. Cook the Dumplings

1. Bring the broth back to a gentle simmer.
2. Return the shredded chicken to the pot.
3. Drop spoonfuls of dumpling dough directly into the simmering broth.
4. Cover the pot tightly and let the dumplings cook for 15 minutes without lifting the lid.
5. After 15 minutes, check that the dumplings are puffed and cooked through.

5. Serve

1. Taste the broth and add more salt or black pepper if needed.
2. Ladle the chicken, broth, and dumplings into bowls.
3. Serve hot and enjoy this warm, comforting meal.

Tips

• For a creamier version, stir in 1/2 cup heavy cream or 1 can cream of chicken soup before adding the dumplings.
• If you want more vegetables, add peas or corn near the end of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days.