Chicken & Dumplings
Chicken and dumplings prepared by simmering chicken in broth and adding dumplings made from flour and milk.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Carrot | 3 | Count |
| Celery Stalk | 3 | Count |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Chicken Broth | 1.5 | Liters |
| All-purpose Flour | 250 | Grams |
| Baking Powder | 2 | Tsp |
| Whole Milk | 240 | Milliliters |
| Butter | 60 | Grams |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- In a large pot, melt butter over medium heat and add chopped onion, minced garlic, sliced carrots, and celery. Cook until vegetables are softened.
- Add chicken broth to the pot and bring to a simmer.
- Add the chicken breasts to the pot and cook until they are fully cooked, about 20 minutes. Remove chicken and shred it with two forks.
- In a bowl, mix flour, baking powder, and a pinch of salt. Stir in milk until a dough forms.
- Drop spoonfuls of the dough into the simmering broth to form dumplings. Cover and cook for 15 minutes.
- Return shredded chicken to the pot, season with salt and pepper, and stir gently to combine.
- Garnish with chopped parsley before serving.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Dough Scoop