Homemade Chicken and Dumplings
Ingredients:
For the Chicken Soup Base:
1 tbsp olive oil or butter
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
4 cups chicken broth (or more if needed)
1 cup whole milk or heavy cream
3 cups cooked chicken, shredded (rotisserie chicken works well)
2 tsp fresh thyme (or 1 tsp dried)
1 tsp fresh rosemary (or 1/2 tsp dried)
Salt and pepper, to taste
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp butter, melted
Optional: 1 tbsp fresh parsley, chopped
Instructions:
1. Prepare the Soup Base:
In a large pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the chicken broth, shredded chicken, thyme, rosemary, salt, and pepper. Bring to a simmer and let it cook for about 10 minutes to let the flavors meld.
2. Make the Dumplings:
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Add milk and melted butter, stirring until just combined. Do not overmix. (Optional: Fold in chopped parsley for extra flavor).
3. Add Cream and Drop Dumplings:
Stir in the milk or cream to the soup base, bringing it back to a gentle simmer.
Using a tablespoon, drop spoonfuls of dumpling dough onto the surface of the simmering soup. Cover the pot with a lid and let the dumplings cook for about 15-20 minutes without lifting the lid. They should be puffy and cooked through.
4. Check Seasoning and Serve:
Taste the soup and adjust seasonings as needed. Serve warm, garnished with a sprinkle of parsley if desired.
