Chicken and Dumplings
A flavor-packed base of chicken, vegetables, and broth makes the perfect base for these cloud-like dumplings to float upon. You can take a big shortcut by using prepared chicken (canned, or store-bought roasted), but the method outlined below will deliver a ton of flavor with just a little more work.
Servings Prep Time
4People 15Minutes
Cook Time
1.5Hours
Servings Prep Time
4People 15Minutes
Cook Time
1.5Hours
Ingredients
Chicken Base
Dumplings
Instructions
  1. In a large heavy sauce pot or dutch oven on medium heat saute onion, celery, and carrots in olive oil until the onion and celery just start to soften, about 5 minutes.
  2. Add chicken breast and sear on both sides. Then add white wine, one cup of chicken broth, and rosemary. Bring liquid almost to a boil, then cover and reduce heat and simmer on low for about 20 minutes, or until chicken is cooked through. Remove chicken and shred or dice.
  3. Return chicken to pot along with remaining broth, water, thyme, sage, and parsley. Bring to just under a boil, then reduce heat and simmer for about 40 minutes. Add salt and pepper to taste.
  4. While chicken is simmering, prepare the dumplings by combining flour, baking powder, and salt in a large mixing bowl. Mix thoroughly to combine ingredients, then add in melted butter to combine.
  5. Add enough milk and mix to make a firm dough. Drop dumpling dough by large spoonfuls into simmering pot. Cook uncovered for 10 minutes, then cover and cook additional 10 minutes.