Chicken and Dumplings with Cheese

Chicken and Dumplings with Cheese

**Ingredients:**

– **For the Chicken Stew:**
– 1 whole chicken (about 4 lbs), cut into pieces or 4 chicken breasts
– 6 cups chicken broth
– 1 onion, chopped
– 3 carrots, sliced
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– Salt and pepper, to taste
– 1/2 cup heavy cream (optional for extra creaminess)

– **For the Dumplings:**
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 2 tbsp melted butter
– 1 cup shredded cheddar cheese (for topping)

**Instructions:**

1. **Cook the Chicken:**
– In a large pot, add the chicken pieces, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, salt, and pepper.
– Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the chicken is fully cooked and tender.
– Remove the chicken from the pot, discard the skin and bones, and shred the meat. Set the shredded chicken aside.
– Remove the bay leaf and discard. If desired, stir in the heavy cream for a richer broth.

2. **Make the Dumplings:**
– In a large mixing bowl, combine the flour, baking powder, and salt.
– Stir in the milk and melted butter until just combined. Be careful not to overmix.
– Drop spoonfuls of the dough into the simmering chicken stew. The dumplings will expand as they cook, so space them evenly.
– Cover the pot and let the dumplings cook for about 15 minutes, or until they are fluffy and cooked through.

3. **Assemble and Serve:**
– Once the dumplings are cooked, gently stir the shredded chicken back into the stew.
– Sprinkle the top with shredded cheddar cheese and cover the pot again until the cheese is melted.
– Serve the chicken and dumplings hot, garnished with a bit of chopped parsley or chives if desired.

This dish is perfect for a cozy meal, offering comfort with its creamy, flavorful broth, tender chicken, and cheesy dumplings. Enjoy!