Chicken and Dumplings

Byzitouni

🛒 Ingredients

For the Soup Base:

  • 1.5 lbs Chicken (breasts or thighs), shredded or cubed 🍗
  • 2 tbsp Butter 🧈
  • 1 cup Carrots, sliced 🥕
  • 1 cup Celery, chopped 🌿
  • 1 medium Onion, diced 🧅
  • 6 cups Chicken broth 🥣
  • 1/2 cup Heavy cream (for that perfect creaminess!) 🥛
  • 1 tsp Dried thyme & 1 tsp Dried parsley
  • Salt & Black Pepper to taste 🧂

For the Fluffy Dumplings:

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 3/4 cup Whole milk 🥛
  • 4 tbsp Butter, melted 🧈

👩‍🍳 Instructions

  1. Sauté Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add your onion, carrots, and celery. Cook for 5–7 minutes until they start to soften. 🥕🧅
  2. Simmer the Base: Pour in the chicken broth, thyme, and parsley. Bring it to a gentle boil.
  3. Add Chicken: Stir in your cooked, shredded chicken. Lower the heat to a simmer. Stir in the heavy cream for extra richness. 🍗🥛
  4. Mix the Dough: In a medium bowl, whisk the flour, baking powder, and salt. Gently stir in the milk and melted butter until just combined. Don’t overmix, or your dumplings will be heavy! 🥣
  5. Drop the Dumplings: Use a spoon or cookie scoop to drop rounded tablespoons of dough directly onto the simmering soup. ☁️
  6. The “No-Peek” Rule: Cover the pot with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid! The steam is what makes them light and airy. 🚫👀
  7. Serve: Ladle into deep bowls, making sure everyone gets plenty of those pillowy dumplings. 🥣✨

🔥 Pro Tips:

  • Easy Shortcut: Use a rotisserie chicken to cut your prep time in half! 🍗💨
  • Flavor Boost: If you like a thicker broth, mix a little cornstarch with cold water and stir it into the soup before adding the dumplings. 🍲

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