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Chicken & Dumplings Recipe

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It may be the end of another hard day, and you’re just getting ready to kick back, relax a little bit, and sink into a hearty meal. The delivery may be screaming your name, but you also have a ton of chicken just lying around in the kitchen, and with nothing else to do, this is the perfect moment to whip up a batch of these simple chicken and dumplings.
It’s a classic family dish that is both soothing and delectable! This pretty simple dish gets cooked from scratch, and it also includes some delicate dumplings and succulent chicken in the most straightforward homemade dish.
This dish begins with getting a whole chicken cooked to delicious perfection along with some vegetables and herbs. The Dumplings are prepared from cupboard goods and cooked in a broth until they are plump and tender. It will undoubtedly be requested repeatedly as everyone will adore it!


For The Broth:

  • 1 Whole Chicken that is cut into pieces
  • 1 large onion
  • 3 large and cut into thirds carrots
  • 3 cut into thirds stalks celery
  • Some Salt and Pepper to bring the taste
  • 8 or 9 cups of low sodium chicken broth

For The Dumplings:

  • 1 and 3/4 cups of flour
  • 1/3 cup of shortening
  • 1/2 teaspoon of baking powder
  • 3/4 cup of milk
  • 1/2 teaspoon of salt


  1. Get the half cup of flour with the salt and pepper in a shallow basin and toss everything in the chicken, one piece at a time, then, to coat it all, brush off the excess. Heat the oil in a small stockpot over medium-high heat, brown the chicken in batches on all the sides, and then remove it all from the pan.
  2. In the same pan you’ve got, get the onion and sauté while stirring it, along with the carrots and celery for about 10 minutes, or until the onion gets soft. Cook everything and stir for 50 seconds after adding the garlic. Mix everything in a quarter cup of flour until everything is well combined. Stir it all frequently as you gradually add the stock. Combine it with some wine, bay leaves, peppercorns, and sugar in a suitable mixing bowl. Return the chicken to the pan and heat it to a boil. Lower the heat and cook it while it’s covered for about 25 minutes or until the chicken juices flow clear.
  3. In the mixing bowl, combine the flour, salt, and baking powder to make the Dumplings. In a separate dish, mix the milk and melted butter together until it’s smooth enough; then add it to the flour mixture and whisk it all until it barely gets moistened.
  4. Get the chicken out of the stockpot and set it aside to cool a little bit. Now remove the bay leaves and try skimming the fat from the soup. You should also remove the skin and bones from the chicken and set them aside. Get the meat back to the soup after roughly shredding it with two forks into 1 to 1 and a half-inch pieces. Cook it while it’s covered on high heat or until the mixture comes to a simmer.
  5. Get a few dumplings at a time, and place them on top of the boiling soup. Then cook it while it’s covered, for about 18 minutes. Finally, stir in the cream, along with the parsley and thyme gently. Then add some salt and pepper to taste.

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