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Old-Fashioned Chicken and Dumplings

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A cozy, easy-to-make chicken and dumplings recipe that transforms simple pantry staples into a warm, comforting meal perfect for chilly evenings.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great for ease)
  • 6 cups chicken broth (homemade or low-sodium store-bought)
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup whole milk (or dairy-free milk like oat milk)
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add diced onions, celery, and carrots. Sauté until softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for another minute.
  2. Sprinkle in dried thyme and parsley, then pour in the 6 cups of chicken broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to deepen flavors.
  3. Stir in shredded chicken. Season with salt and pepper to taste. Keep the broth at a low simmer while preparing the dumplings.
  4. In a mixing bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined; do not overmix. The batter should be thick but spoonable.
  5. Drop dumpling dough by rounded tablespoons onto the simmering broth, leaving space between each. Cover the pot tightly and simmer over low heat for 15 minutes without lifting the lid.
  6. Check dumplings by inserting a toothpick; it should come out clean. If not done, cover and cook another 3-5 minutes. Taste broth and adjust seasoning if needed.
  7. Ladle chicken, dumplings, and broth into bowls and serve warm.

Notes

Do not overmix dumpling batter to keep dumplings tender. Keep broth at a gentle simmer to avoid breaking dumplings. Cover pot tightly while cooking dumplings to trap steam. Use leftover cooked chicken or rotisserie chicken for convenience. If broth is too thin after cooking, stir in a teaspoon of cornstarch mixed with cold water and simmer briefly to thicken.

Nutrition

Keywords: chicken and dumplings, comfort food, easy chicken recipe, cozy dinner, old-fashioned recipe, dumplings, rotisserie chicken

Find it online: https://evabake.com/old-fashioned-chicken-and-dumplings-recipe-easy-cozy-comfort-food-guide/