Chicken and Dumplings

Chicken and Dumplings

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• ⅓ cup all-purpose flour, plus 1 cup for dumplings
• 6 cups low-sodium chicken broth
• 3 cups cooked shredded chicken
• 1 ½ tsp baking powder
• ½ tsp kosher salt
• ½ cup whole milk
• 2 tbsp chopped fresh parsley

Let’s make it

1. 1

   Melt butter in a Dutch oven over medium heat. Cook onion, carrots, and celery for 8 minutes. Stir in ⅓ cup flour for 1 minute.

2. 2

   Whisk in the broth. Simmer for 10 minutes, then add the chicken and bring the stew back to a gentle bubble.

3. 3

   Stir 1 cup flour, baking powder, and salt in a bowl. Add milk and parsley and mix just until a thick batter forms.

4. 4

   Drop heaping tablespoons of batter over the stew. Cover and simmer for 15 minutes without lifting the lid, until the dumplings look set and the chicken is 165°F.