Chicken and Dumplings
A comforting one-pot meal featuring tender chicken pieces, fluffy dumplings, and a savory broth.
Ingredients
For the Chicken and Broth
- 1 pound chicken breast Can substitute with leftover rotisserie chicken
- 4 cups chicken broth Low-sodium option recommended
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 1 teaspoon dried thyme Or substitute with Italian seasoning
- to taste Salt and pepper
For the Dumplings
- 2 cups all-purpose flour Can be substituted with a gluten-free blend
- 1 tablespoon baking powder Make sure it's gluten-free if needed
- 1/2 teaspoon salt
- 1/4 cup milk Use a non-dairy milk for a dairy-free version
- 1/4 cup butter, melted Can substitute with olive oil for dairy-free
Instructions
Preparation
- In a large pot, combine chicken, chicken broth, carrots, celery, onion, thyme, salt, and pepper.
- Bring to a boil over medium-high heat, then reduce to a simmer, cooking until the chicken is thoroughly done, about 15-20 minutes.
Shred Chicken
- Once cooked, remove the chicken from the pot and let it cool slightly.
- Shred the chicken into bite-sized pieces before returning it to the pot, mixing it into the broth.
Make Dumplings
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually stir in the milk and melted butter until just combined; be careful not to overmix.
Cook Dumplings
- Drop spoonfuls of the batter into the simmering soup, ensuring not to overcrowd the pot.
- Cover with a lid and allow to cook for 10-15 minutes, or until the dumplings are fluffy and cooked through.
Serve
- Serve warm and enjoy your delicious chicken and dumplings!
Notes
To store leftovers, transfer to an airtight container and refrigerate for 3-4 days. Can be frozen for up to 3 months. Reheat with added broth on the stovetop for optimal texture.