Traditional Chicken and Dumplings is the ultimate comfort food. This classic dish features tender chicken and fluffy dumplings simmered in a flavorful broth, perfect for cozy evenings or family gatherings.
The star of the show is a whole chicken, providing depth and richness to the broth. Water acts as the base, turning into a flavorful stock as the chicken cooks. All-purpose flour and baking powder are combined to form the dumplings, with cold butter ensuring they are wonderfully tender. Milk adds moisture to the dough. Aromatics like onion, carrots, and celery add depth to the broth, while garlic enhances its savory profile. A touch of salt and black pepper brings everything together, complemented by herbal notes from bay leaf and thyme. Fresh parsley and frozen peas add freshness and color at the end.
Serve your chicken and dumplings with a simple side salad to add a touch of freshness. A slice of crusty bread is perfect for soaking up the delicious broth. For a complete meal, pair it with a glass of chilled white wine or a refreshing iced tea.
Start by placing the whole chicken in a large pot and cover it with water. Add a teaspoon of salt, half a teaspoon of black pepper, a bay leaf, and a teaspoon of thyme. Bring everything to a boil over medium-high heat. Once it’s bubbling, reduce the heat to a simmer and let it cook for about an hour. You’ll know it’s ready when the chicken is tender and easily pulls away from the bone.
Remove the chicken from the pot and let it cool slightly, just enough so you can handle it without burning your fingers. Strain the broth to remove any impurities and return it to the pot. While the chicken cools, start on the dumplings. In a mixing bowl, combine two cups of flour, two teaspoons of baking powder, and a pinch of salt. Cut in half a cup of cold butter until your mixture looks like coarse crumbs. Gradually stir in half a cup of milk to form a soft dough.
Once the chicken has cooled enough, shred the meat, discarding the skin and bones. Add the shredded chicken back to the pot. On a floured surface, roll out the dumpling dough and cut it into strips or squares, whichever you prefer.
Add diced onion, sliced carrots, celery, and minced garlic to the pot. Let them simmer until the vegetables are tender, which should take around 15 minutes. At this point, drop the dumplings into the simmering broth one at a time, stirring gently to prevent sticking. Let them cook for about 10 minutes until they’re fluffy and cooked through.
Finally, stir in a cup of frozen peas and two tablespoons of fresh parsley. Taste your creation and adjust the seasoning with more salt and pepper if needed.
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