Chicken and Dumplings Recipe
Ingredients:
6 cups chicken broth
2 ribs of celery, broken in half
1/2 medium onion (keep it as a chunk)
1 lb boneless, skinless chicken breasts, each breast cut in half
3 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup + 2 tablespoons milk
Salt and pepper to taste
Instructions:
Cook the Chicken:
In a large stockpot or Dutch oven, combine chicken broth, celery, onion chunk, and chicken breasts.
Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and let the chicken cook for about 15 minutes, or until the chicken is cooked through.
Prepare the Dumplings:
While the chicken is simmering, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Stir in the milk until the mixture forms a shaggy dough.
Turn the dough out onto a floured surface and roll it to about 1/4 inch thickness. Use a pizza cutter to cut the dough into strips or squares, about 1-2 inches in size.
Simmer the Dumplings:
Once the chicken is fully cooked, remove it from the pot and set it aside on a cutting board to cool slightly.
Discard the onion chunk and celery pieces from the broth.
Add the dumpling strips to the simmering broth and cook for about 20-30 minutes, stirring occasionally, until the dumplings are fully cooked and the broth thickens to a gravy-like consistency.
Finish and Serve:
While the dumplings are cooking, shred or chop the cooked chicken into bite-sized pieces.
Return the shredded chicken to the pot and stir to combine.
Season with salt and pepper to taste, then serve the dish warm.