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chicken and dumpling
chicken and dumpling

chicken and dumpling
Grandma Maggie’s chicken and dumplings held a special place in the hearts of all who tasted them. With each spoonful, memories of childhood and cherished family gatherings flooded back, wrapping everyone in a warm embrace of nostalgia and…
chicken and dumpling
Source
Ingredients:
1
Servings
  • 1
    item
     whole chicken, cut into pieces
  • 1920
    ml
     chicken broth
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 1
    item
     onion, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     all-purpose flour
  • 1
    tbsp
     baking powder
  • 1
    tsp
     salt
  • 240
    ml
     milk
  • 60
    ml
     chopped fresh parsley
chicken and dumpling
Instructions:
  1. In a large pot, combine the chicken pieces, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, dried thyme, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1 hour, or until the chicken is cooked through and tender.
  3. While the chicken is cooking, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Gradually stir in the milk until a soft dough forms. Fold in the chopped parsley.
  4. Drop spoonfuls of the dumpling dough into the simmering broth, making sure they are evenly distributed. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are cooked through and fluffy.
  5. Once the dumplings are cooked, use a slotted spoon to transfer the chicken pieces and vegetables to a serving dish. Ladle the broth and dumplings over the top.
  6. Serve Grandma Maggie’s Chicken and Dumplings hot, garnished with additional chopped parsley for a pop of color.
  7. Pair the dish with a side of steamed green beans or roasted vegetables for a complete meal.
  8. For extra richness, stir in a splash of heavy cream or a dollop of Greek yogurt just before serving.
  • 1
    item
     whole chicken, cut into pieces
  • 1920
    ml
     chicken broth
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 1
    item
     onion, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 480
    ml
     all-purpose flour
  • 1
    tbsp
     baking powder
  • 1
    tsp
     salt
  • 240
    ml
     milk
  • 60
    ml
     chopped fresh parsley
1
Servings
0

In a large pot, combine the chicken pieces, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, dried thyme, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1 hour, or until the chicken is cooked through and tender.

While the chicken is cooking, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Gradually stir in the milk until a soft dough forms. Fold in the chopped parsley.

Drop spoonfuls of the dumpling dough into the simmering broth, making sure they are evenly distributed. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are cooked through and fluffy.

Once the dumplings are cooked, use a slotted spoon to transfer the chicken pieces and vegetables to a serving dish. Ladle the broth and dumplings over the top.

Serve Grandma Maggie’s Chicken and Dumplings hot, garnished with additional chopped parsley for a pop of color.

Pair the dish with a side of steamed green beans or roasted vegetables for a complete meal.

For extra richness, stir in a splash of heavy cream or a dollop of Greek yogurt just before serving.

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