1 whole chicken (3-4 lbs), cut into pieces (or use bone-in chicken thighs/breasts)
8 cups chicken broth (or water)
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 bay leaf
2-3 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper to taste
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¾ cup milk
4 tablespoons butter (cold), cut into small pieces
Fresh parsley, chopped (optional for garnish)
Instructions:
For the Chicken Stew:
Cook the Chicken:
In a large pot or Dutch oven, place the chicken pieces, broth, onion, carrots, celery, garlic, bay leaf, and thyme. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for about 1 hour or until the chicken is fully cooked and tender.
Shred the Chicken:
Remove the chicken from the pot, and let it cool slightly. Discard the bay leaf and thyme sprigs.
Shred the chicken, discarding the bones and skin. Set aside.
Prepare the Broth:
Strain the broth if needed to remove any solids. Return the strained broth to the pot and add salt and pepper to taste. Bring it back to a simmer.
For the Dumplings:
Make the Dumpling Dough:
In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and stir until just combined. The dough will be sticky.
Cook the Dumplings:
Drop spoonfuls of the dumpling dough into the simmering broth (make sure they are not too crowded).
Cover the pot with a tight-fitting lid and cook for 15-20 minutes, or until the dumplings are fluffy and cooked through (do not lift the lid during cooking to ensure they puff up properly).
Assemble:
Combine Chicken and Dumplings:
Add the shredded chicken back into the pot with the dumplings. Gently stir to combine.
Cook for an additional 5 minutes to heat the chicken through.
Serve:
Ladle the chicken and dumplings into bowls. Garnish with fresh parsley if desired.
