Homestyle Chicken and Dumplings is the ultimate comfort food, perfect for a cozy family dinner or a rainy day. This hearty dish combines tender chicken with fluffy dumplings in a flavorful broth, making it both satisfying and delicious.
Whole chicken: Gives the broth a rich, deep flavor that you simply can’t achieve with just chicken pieces. Plus, you get all that tender meat for the dish.
All-purpose flour: The base for our dumplings, providing structure and that classic texture.
Baking powder: This is what makes the dumplings rise and become nice and fluffy.
Salt: Enhances the flavors of both the dumplings and the broth.
Whole milk: Adds richness and moisture to the dumplings, making them tender.
Unsalted butter: Gives the dumplings a subtle buttery flavor without overpowering them.
Carrots, celery, onion: These vegetables add depth and sweetness to the broth, creating a classic mirepoix base.
Garlic: Adds a savory, aromatic touch that enhances the overall flavor.
Bay leaf: Infuses the broth with a subtle herbal note.
Fresh parsley: Adds a pop of color and a fresh, vibrant finish to the dish.
This dish pairs wonderfully with a simple green salad or some crusty bread to soak up the broth. For a complete meal, serve with a side of roasted vegetables or steamed green beans. A glass of chilled white wine would complement the flavors beautifully.
Start by placing the whole chicken in a large pot and covering it with about 10 cups of water. Bring it to a boil, then reduce the heat to let it simmer gently. This should take about an hour, just enough time for the chicken to become tender and the flavors to meld into a delicious broth.
Once the chicken is ready, carefully remove it from the pot and set it aside to cool slightly. Strain the broth to remove any impurities and return it to the pot. This will be your flavorful base for the dumplings.
While the broth is simmering, prepare the dumpling dough. In a mixing bowl, combine 2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Add in 1 cup of whole milk and 2 tablespoons of unsalted butter, mixing until a dough forms. It should be slightly sticky but manageable.
Once the chicken has cooled enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Set this aside for later.
Bring the broth back to a simmer and add in the diced carrots, celery, onion, minced garlic, and a bay leaf. Let these cook for about 10 minutes, or until the vegetables are tender.
Now, it’s time for the dumplings. Drop spoonfuls of the dough into the simmering broth. Don’t worry about making them perfect; rustic is charming here. Cover the pot and let them cook for another 15 minutes. They should be fluffy and cooked through by then.
Remove the bay leaf, stir in the shredded chicken, and season the soup with salt and pepper to taste. Finally, stir in the chopped parsley for a fresh finish before serving.
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