Chicken and Dumplings

A cozy, comforting classic featuring tender chicken, hearty vegetables, and fluffy dumplings simmered in a savory broth. Served in a wide, deep bowl, topped with fresh parsley, and paired with crusty bread for the perfect homestyle meal.

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Ingredients:

For the Stew:

• 2 tbsp butter

• 1 onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 2 garlic cloves, minced

• 2 tbsp all-purpose flour

• 1.2L chicken broth

• 500g cooked chicken (shredded, from roasted or poached)

• 1 bay leaf

• 1 tsp dried thyme

• Salt and black pepper, to taste

For the Dumplings:

• 200g all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 120ml milk

• 2 tbsp butter, melted

For Serving:

• Fresh parsley, chopped

• Crusty bread

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Instructions:

1. Make the Stew Base
   In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic; cook until softened, about 5 minutes. Stir in flour and cook for 1 minute. Gradually add chicken broth, stirring until smooth. Add shredded chicken, bay leaf, thyme, salt, and pepper. Simmer for 15 minutes.
2. Prepare the Dumplings
   In a bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms.
3. Cook the Dumplings
   Drop spoonfuls of dough onto the simmering stew. Cover the pot and cook for 15 minutes, without lifting the lid, until dumplings are puffed and cooked through. Remove bay leaf.
4. ServeLadle chicken and dumplings into wide, deep bowls. Top with fresh parsley and serve with slices of crusty bread.

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Nutrition (per serving):

• Calories: 580 kcal

• Carbohydrates: 48 g

• Fat: 22 g

• Protein: 42 g