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Chicken and Dumplings
Tender chicken in rich broth with fluffy, pillowy dumplings - the ultimate Southern comfort food for cold days.
Prep Time
20m
Cook Time
90m
Servings
8
Difficulty
Medium
Nutrition Per Serving
fat
16
carbs
35
fiber
2
protein
32
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Ingredients
Shop- 1 whole chicken (3-4 lbs)
- 8 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 3 cloves garlic
- 2 bay leaves
- Salt and pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons butter
- 3/4 cup milk
- Fresh parsley
Instructions
Place chicken, water, carrots, celery, onion, garlic, and bay leaves in large pot.
Bring to boil, then simmer 1 hour until chicken is tender.
Remove chicken, let cool, then shred meat. Discard bones and skin.
Strain broth, return to pot. Season with salt and pepper.
For dumplings: mix flour, baking powder, and salt.
Cut in butter until crumbly. Stir in milk until just combined.
Bring broth to a gentle boil. Drop dumpling dough by spoonfuls into broth.
Cover and simmer 15 minutes without lifting lid.
Return shredded chicken to pot, heat through.
Garnish with fresh parsley and serve.
Chef's Comfy Tip
The key to fluffy dumplings is not lifting the lid while they cook - the steam is what makes them light and tender.
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