Chicken & Dumplings

Nothing says comfort food like a delicious bowl of chicken and dumplings

Classic chicken and dumplings!
Photo by Carla M.
Classic chicken and dumplings!
Classic chicken and dumplings!

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil - or any oil on hand

  • 2

    chicken breasts (approximately 2-pounds)

  • Salt and black pepper, to taste

  • 4

    stalks celery, chopped (include the leaves for extra flavor)

  • 4

    carrots, chopped

  • 2

    onions, chopped

  • 2

    tablespoons fresh thyme leaves or 2 teaspoons dried thyme

  • 2 to 4

    cloves garlic, chopped

  • 2

    bay leaves

  • 1/2

    cup all-purpose flour

  • 4

    cups chicken stock

  • Parsley leaves, for serving

  • DUMPLINGS:

  • 2

    cups flour, sifted

  • 1

    teaspoon salt

  • 3

    teaspoons baking powder

  • 3

    tablespoons white sugar

  • Sweet milk (I use Nimmy's - Carnation evaporated)

Directions

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, the chicken stock and 6 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones). Whisk together ½ cup of flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes. Make the dumplings: Mix ingredients to a soft dough using sweet milk. Drop from a dampened spoon on top of the soup. Enjoy! Dumplings recipe courtesy of Mrs. Ervine Good. "The Country Woman's Favorite"

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