Ingredients
Scale
- 1 whole chicken (about 4 pounds), cut into pieces
- 6 cups chicken broth
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 4 tablespoons unsalted butter, melted
Instructions
- Place chicken pieces in a large pot and add chicken broth, onion, garlic, carrots, and celery. Sprinkle in thyme, parsley, salt, and pepper. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 45–50 minutes.
- Remove chicken from the pot and shred the meat, discarding bones and skin. Return shredded chicken to the simmering broth and adjust seasoning.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add milk and melted butter, stirring until dough forms a soft but not sticky consistency.
- Drop portions of dough onto the simmering broth using a spoon or small ice cream scoop. Leave space between dumplings. Cover and cook on low heat for 15–20 minutes without lifting the lid.
- Gently stir the cooked dumplings into the chicken and vegetables. Serve hot, ensuring each portion includes chicken, dumplings, and vegetables.
Notes
Use leftover cooked chicken to reduce prep time.
For a creamier broth, add a splash of milk or cream before adding dumplings.
Adjust vegetables or herbs according to preference.
- Prep Time: 20
- Cook Time: 1 hour 15 minutes