Chicken and Dumplings
Thick, savory chicken stew with tender pulled chicken and pillowy drop dumplings — the bowl of soup your family will request by name
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🛒 Ingredients
- 2 lbs bone-in chicken thighs
- 3 medium sliced carrots
- 3 stalks sliced celery
- 1 diced onion
- 2 cups for dumplings all-purpose flour
- 3/4 cup buttermilk
- 8 cups chicken broth
👨🍳 Instructions
- 1Simmer chicken thighs in broth with onion, carrots, celery, salt, and pepper for 25 minutes
- 2Remove chicken; shred meat off the bone and discard skin and bones
- 3Stir 3 tbsp flour into 3 tbsp softened butter to make a paste; whisk into simmering broth to thicken
- 4Mix remaining flour with 1 tbsp baking powder, 1/2 tsp salt, and buttermilk until a shaggy dough forms
- 5Return shredded chicken to the pot and bring to a gentle simmer
- 6Drop heaping tablespoons of dumpling dough onto the surface of the simmering stew
- 7Cover tightly (do not lift the lid) and cook 15 minutes until dumplings are cooked through
- 8Serve in deep bowls with fresh parsley
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