Homestyle Chicken & Dumplings
Ingredients
The stew
-
4
tablespoons
butter or oil
-
2
pounds
boneless skinless chicken breasts or thighs
-
1
medium
yellow onion, peeled and diced
-
3-4
units
carrots, peeled and chopped
-
3-4
stalks
celery, chopped
-
4
tablespoons
all-purpose flour
-
1 ½
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
dried mustard powder
-
½
teaspoon
celery salt
-
5
cups
unsalted chicken stock
-
1
cube
all-natural bouillon or 1-2 tablespoons bouillon paste
-
2
units
bay leaves
-
3-4
sprigs
fresh thyme
The dumplings
-
2
cups
flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
coarse salt
-
4
tablespoons
melted butter
-
1 ½
cups
milk or buttermilk
Instructions
- Heat butter or oil in a large Dutch oven over medium heat.
- Season chicken with salt and pepper, then cook in the hot butter or oil for 4-5 minutes per side until cooked through.
- Remove chicken and shred or chop into bite-sized pieces.
- Add onion, carrot, and celery to the pot and cook for 6-7 minutes until soft.
- Stir in flour and increase heat to medium-high, then whisk in chicken stock.
- Add the shredded chicken back to the pot along with bay leaves and thyme.
- Bring to a simmer, stirring occasionally, until thickened (about 8-10 minutes).
- Taste and adjust seasonings, then remove bay leaves and thyme.
- In a bowl, mix flour, baking powder, baking soda, and salt; stir in butter and milk.
- Drop 8 balls of dough into the pot and cook with the lid on for 12-15 minutes until dumplings are soft.
Nutrition Facts (estimated)
Servings
8
Calories
495
Total fat
23g
Total carbohydrates
48g
Total protein
29g
Sodium
586mg
Cholesterol
121mg
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