Ingredients
- Whole chicken (or 3–4 cups shredded) – 3/4 lbs
- Carrots, chopped – 2
- Celery stalks, chopped – 2
- Medium onion, diced – 1
- Garlic, minced – 2 cloves
- Water – 8 cups
- Fresh thyme – 2 sprigs
- Bay leaf – 1
- Unsalted butter – 1 tbsp
- Salt & black pepper – to taste
All-purpose flour – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Milk – 1 cup
Unsalted butter, melted – 2 tbsp
Instructions
Step 1: Make the Broth
Place the chicken in a large pot and cover with 8 cups water. Add carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer for 45–60 minutes until the chicken is tender.
Step 2: Shred Chicken & Strain Broth
Remove the chicken to cool. Strain the broth into a large bowl, discarding the solids. Shred the chicken into bite-sized pieces (about 4 cups).
Step 3: Reassemble the Pot
Melt 1 tbsp butter in the pot over medium heat. Pour in 6–7 cups of the homemade broth and add shredded chicken. Bring to a gentle simmer.
Step 4: Make Dumpling Dough
In a medium bowl, whisk flour, baking powder, and salt. Stir in milk and melted butter until just combined—the dough should be thick and slightly lumpy.
Step 5: Drop & Steam Dumplings
Using a tablespoon, drop dollops of dough onto the simmering broth. Cover tightly and steam for 15–18 minutes. Do not lift the lid—steam is what makes the dumplings fluffy.
Step 6: Serve
Remove the lid, gently stir, and let the dumplings slightly thicken the broth. Garnish with fresh parsley and serve hot in deep bowls.
ADVERTISEMENT
