Chicken and Dumplings
Ingredients:
1 whole chicken (about 3–4 pounds), cut into pieces
8 cups chicken broth
1 cup carrots, sliced
1 cup celery, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
½ cup heavy cream
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons cold butter, cubed
¾ cup whole milk
Instructions:
In a large pot, combine the chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the chicken is tender and easily pulls from the bone. Remove the chicken, discard the bay leaves, and shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
In a bowl, mix the flour, baking powder, and salt. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms.
Bring the soup to a gentle simmer. Drop spoonfuls of the dumpling dough onto the hot broth. Cover the pot tightly and cook for 15 minutes without lifting the lid, allowing the dumplings to steam and puff up.
Stir in the heavy cream and let it heat through for another 5 minutes. Taste and adjust seasoning if needed.
Serve warm and hearty, with tender chicken, fluffy dumplings, and a creamy, comforting broth that tastes like home on a cold day.
