Old Fashioned Chicken and Duplings

Ingredients:

For the Chicken:

• 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:

1. 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.
2. 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.
3. 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:

4. 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.
5. 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:

6. 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.
7. Serve:
   • Ladle the chicken and dumplings into bowls. Garnish with fresh parsley if desired.