A beloved dish that has graced dinner tables across America for generations, showcasing tender chicken simmered in a flavorful broth, complemented by fluffy dumplings.
Ingredients
Scale:
1 whole chicken (about 4-5 pounds), cut into pieces
8 cups chicken broth
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil or butter
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter, softened
1 cup milk
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes.
Place the chicken pieces into the pot with the sautéed vegetables. Pour in the chicken broth, ensuring the chicken is fully submerged. Add the minced garlic, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for about 30-40 minutes.
Once cooked, remove the chicken, shred it, and return to the pot, discarding the skin and bones.
In a mixing bowl, combine the flour, baking powder, and salt. Add the softened butter and mix until crumbly. Slowly pour in the milk, stirring until a soft dough forms.
Increase the heat of the soup to a gentle boil. Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover tightly and cook for 15-20 minutes.
Once dumplings are cooked, taste the stew and adjust seasoning if necessary. Serve hot.
