Chicken and Dumplings

Chicken and Dumplings

Ingredients:

**For the Soup:**
– 1 tablespoon olive oil or butter
– 1 medium onion, diced
– 2-3 carrots, sliced
– 2-3 stalks celery, sliced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups cooked, shredded chicken (from a rotisserie chicken or boiled chicken)
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1 bay leaf

**For the Dumplings:**
– 1 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 2/3 cup milk
– 1 large egg, lightly beaten
– 2 tablespoons butter, melted

Instructions:

1. **Make the Soup Base:**
– In a large pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften.
– Stir in the minced garlic and cook for another minute.
– Add the chicken broth, shredded chicken, thyme, parsley, salt, pepper, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Let the soup simmer for about 15-20 minutes to develop flavor.

2. **Prepare the Dumplings:**
– In a bowl, whisk together the flour, baking powder, and salt.
– In a separate bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and sticky.

3. **Add Dumplings to the Soup:**
– Remove the bay leaf from the soup.
– Using a spoon or small ice cream scoop, drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Space them out evenly.
– Cover the pot and cook for 15 minutes without lifting the lid. The steam will help the dumplings cook and become fluffy.

4. **Serve:**
– Once the dumplings are fully cooked (they should be soft but firm and puffed up), serve the chicken and dumplings hot, optionally garnished with fresh herbs like parsley.

**Chicken and Dumplings** is a warm, hearty dish that’s perfect for a cozy meal. The combination of savory broth, tender chicken, and fluffy dumplings makes this a comforting classic!