Chicken and Dumplings
Ingredients
1 whole chicken (about 3–4 lbs) or 4 bone-in chicken thighs
8 cups water or chicken broth
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
2 tablespoons butter
1 small onion, finely chopped
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons butter, melted
Instructions
Place the chicken in a large pot and cover with water or broth. Add salt, pepper, and poultry seasoning. Bring to a boil, then reduce heat and simmer for about 45–60 minutes until the chicken is tender and fully cooked. Remove the chicken from the pot, let it cool slightly, then shred the meat and discard skin and bones. Return the shredded chicken to the pot and add butter and chopped onion. Simmer gently while preparing the dumplings.
In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms. On a floured surface, roll the dough out thin and cut into strips or squares. Drop the dumplings into the gently simmering broth one at a time, stirring lightly to prevent sticking. Cover and cook for 15–20 minutes until dumplings are tender and cooked through. Taste and adjust seasoning if needed. Serve hot, just like grandma used to make.