Chicken and Dumplings

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 4 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, sliced
• 3 celery stalks, sliced
• 6 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, melt 4 tablespoons butter over medium heat. Add diced onion and garlic, sauté for 3 minutes until fragrant.
2. Add carrots and celery, cook for 5 minutes stirring occasionally.
3. Place chicken breasts in the pot and add chicken broth, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
4. Remove chicken breasts and shred them with two forks. Return shredded chicken to the pot and stir in heavy cream.
5. For the dumplings, whisk together 2 cups flour, baking powder, and 1/2 teaspoon salt in a bowl.
6. Make a well in the flour mixture and pour in milk and 2 tablespoons melted butter. Stir until a soft dough forms.
7. Bring broth to a gentle boil. Drop dumpling dough by rounded tablespoons into the simmering broth, spacing them apart.
8. Reduce heat to medium-low and simmer uncovered for 15-18 minutes until dumplings are cooked through and fluffy.
9. Remove bay leaves, stir in fresh parsley, and adjust seasoning as needed before serving.

Notes

• Use a large Dutch oven or heavy-bottomed pot for even heat distribution.
• Shredding chicken is easier when breasts are still warm but cool enough to handle.
• Keep broth at a gentle simmer when adding dumplings to prevent them from falling apart.
• Do not stir dumplings once added; they will break apart. Only stir gently once they are fully cooked.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid tough dumplings.
• For tender dumplings, avoid overmixing the dumpling dough.