chicken and dumplings recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup milk
• 1/4 cup melted butter

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chicken and cook until browned on all sides.
3. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
4. Pour in chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
5. While the chicken is simmering, prepare the dumplings. In a medium bowl, whisk together flour and baking powder.
6. In a separate bowl, whisk together milk and melted butter.
7. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
8. Drop spoonfuls of dough into the simmering chicken broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through.

Notes

• For a richer flavor, use homemade chicken broth.
• To prevent dumplings from sticking, use a non-stick pot or add 1 tablespoon of cornstarch to the dumpling dough.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Baking Tip: For softer dumplings, undercook them slightly. They will continue to cook as they sit in the broth.