This Hearty Country Chicken and Dumplings recipe is a comforting classic that warms you from the inside out. It's perfect for those cooler days when you crave something cozy and satisfying. With tender chicken and fluffy dumplings, it's a dish that feels like a warm hug.
The backbone of this dish is the olive oil, which helps sauté the vegetables to a golden perfection, bringing out their natural sweetness. Onion and garlic are the aromatic base, while carrots and celery add a touch of sweetness and earthiness. A dash of salt, black pepper, and dried thyme ties these flavors together, enhancing the savory notes.
Chicken broth forms the rich, comforting base, infusing the dish with a deep, hearty flavor. Shredded cooked chicken makes this dish filling and protein-rich. For the dumplings, all-purpose flour and baking powder work together to create a soft, fluffy texture, while a bit of salt seasons them just right. Butter adds a subtle richness, and milk brings the dough together to the perfect consistency.
Pair this dish with a light, crisp side salad to balance the richness. A crusty bread roll is perfect for soaking up the savory broth. For a complete meal, add some steamed green beans or peas on the side.
Start by heating the olive oil in a large pot over medium heat. Once hot, toss in the onion, garlic, carrots, and celery. Sauté them until they're softened, which usually takes about 5–7 minutes. You want them tender but not mushy.
Next, stir in the salt, black pepper, and thyme. Let them cook for just a minute so the spices can release their aroma. Pour in the chicken broth and let the mixture come to a boil. Once boiling, reduce the heat and gently stir in the shredded chicken, allowing it to simmer and soak up the flavors.
Now, for the dumplings, grab a bowl and mix together the flour, baking powder, and salt. Stir in the melted butter and milk until you have a soft dough. It should be sticky yet manageable.
With a spoon, drop dollops of this dough into the simmering broth. Space them out a bit so they have room to expand. Cover the pot and let them cook for about 15 minutes. They’ll puff up beautifully and become fluffy.
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