Chicken and Dumplings
A creamy, hearty, and comforting dish that's easy to make in one pot. Perfect for a cozy dinner at home!
Ingredients
For the broth
- 6 cups chicken broth
- 2 ribs celery, broken into large pieces
- 0.5 medium onion
- 1 lb boneless skinless chicken breasts, halved
For the dumplings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1.25 tsp salt
- 1 cup milk
- 2 tbsp milk
- to taste salt and pepper For seasoning
Instructions
Cooking the Chicken
- In a large pot or Dutch oven, combine chicken broth, celery, onion, and chicken breasts. Bring to a boil.
- Reduce heat to low and simmer partially covered for approximately 15 minutes, until the chicken is cooked through.
Preparing the Dumplings
- While the chicken cooks, prepare the dumpling dough. In a medium bowl, whisk together flour, baking powder, and salt.
- Gently stir in the milk until the dough comes together into a shaggy ball.
- On a lightly floured surface, roll out the dough to about ¼-inch thick. Slice into strips or squares (1–2 inches wide).
Cooking the Dumplings
- When the chicken is fully cooked, remove it from the broth and set aside. Discard celery and onion.
- Drop dough strips into the simmering broth, stirring gently.
- Let the dumplings simmer for 20-30 minutes, stirring occasionally, until cooked through and the broth thickens to a gravy-like consistency.
Final Assembly
- While the dumplings cook, shred or chop the chicken into bite-sized pieces.
- Return the chicken to the pot, mix gently, and season with salt and pepper to taste. Serve warm, and enjoy!
Notes
Use rotisserie chicken for a real time-saver! Experiment with different herbs in the broth for extra flavor. For a vegan version, substitute chicken with chickpeas and broth with vegetable broth.