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Chicken and dumplings

ingredients

• 1 entire chicken, chopped into pieces (about 3–4 pounds).
• 4 cups of chicken stock
• 2 cups of general-purpose flour
• a half-cup of unsalted butter
• 1 cup of milk
• 2 peeled and sliced carrots
• 2 diced celery stalks
• diced one medium onion
• 3 minced garlic cloves
• 1Bay leaf, 
• 1 tablespoon of dried thyme
• 1 tablespoon of dried parsley
• pepper and salt as desired

Instructions:

1 Add the chicken chunks and water to a big pot and cover. For about 30 minutes, or until the chicken is cooked through and tender, bring to a boil over medium heat. Chicken should be taken out of the pot and left to cool. Chicken should be shredded into bite-sized pieces after cooling.

 

2 Melt the butter over medium heat in the same pan. Add the celery, onion, carrots, and garlic. For around 5-7 minutes, sauté until the vegetables are soft.

 

 

3 Re-add the chicken broth, bay leaf, dried thyme, dried parsley, salt, and pepper to the pot along with the shredded chicken. To enable the flavors to mingle, bring to a simmer and cook for around 15 minutes.

4 Combine the flour, milk, and a dash of salt in a mixing dish. A thick, sticky dough will emerge as you stir.

 

5 Dumpling dough should be inserted by spoonfuls into the hot chicken soup. For 15 to 20 minutes, or until the dumplings are cooked through and fluffy, cover the pot and let it cook.

 

 

6 From the pot, take out the bay leaf. If necessary, add more salt and pepper after tasting.

 

7 Serve the chicken and dumplings hot, garnished with fresh parsley if desired.

Enjoy your homemade chicken and dumplings