📝 Ingredients:
For the chicken stew:
1 whole chicken (about 3-4 lbs), or 4 chicken thighs + 2 chicken breasts
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme
1 tsp dried parsley
2 tbsp butter or oil
¼ cup heavy cream or milk (optional, for a creamier broth)
2 tbsp flour (to thicken, optional)
For the dumplings:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 tbsp butter (cold)
¾ cup milk (or buttermilk)
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🍲 Instructions:
1. Cook the Chicken:
In a large pot or Dutch oven, heat butter/oil over medium heat.
Sauté the onions, carrots, and celery for about 5 minutes until softened.
Add garlic and cook for 1 minute.
Add the chicken, broth, salt, pepper, thyme, and parsley.
Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until the chicken is fully cooked and tender.
Remove the chicken, shred it with two forks, and return it to the pot.
2. Make the Dumplings:
In a bowl, mix flour, baking powder, and salt.
Cut in cold butter with a fork or fingers until crumbly.
Add milk and stir just until combined. Do not overmix.
3. Add Dumplings to the Pot:
Drop spoonfuls (about 1 tbsp each) of the dough on top of the simmering stew.
Cover the pot with a lid and simmer (don’t lift the lid!) for 15–20 minutes until dumplings are cooked through and fluffy.
4. (Optional) Thicken the Broth:
Mix 2 tbsp flour with a little water or cream, then stir it into the stew.
Let it simmer for a few minutes until thickened.
5. Serve:
Spoon into bowls and enjoy warm!
