Description
A comforting classic combining tender chicken, hearty vegetables, and fluffy dumplings in a savory broth.
Ingredients
- 3 pounds of boneless chicken thighs and breasts
- 1/4 cup butter
- 1 large onion, peeled and chopped
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 whole bay leaf
- 8 cups chicken stock
- 3 tablespoons chopped parsley
- 2 cups all-purpose flour
- 1/2 cup vegetable shortening (butter flavored)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk
Instructions
- Set a large 6-8 quart pot over medium heat. Add the butter and chopped onions, stirring and sautéing for 3-4 minutes.
- Stir in the chopped celery and carrots, continuing to sauté for another 2-3 minutes.
- Add the chicken pieces, fresh thyme, bay leaf, and chicken stock to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of ground pepper.
- Stir well and bring the mixture to a boil. Lower the heat to a simmer and cover the pot. Cook the chicken mixture for 20-25 minutes.
- While the chicken cooks, prepare the dumpling dough. In a medium mixing bowl, combine the flour, shortening, salt, and baking powder. Use a pastry blender or fork to mash the mixture until it resembles oatmeal.
- Mix in the buttermilk until the dough is mostly smooth. Turn the dough out onto a floured work surface.
- Roll the dough out to an even thickness of 1/8 to 1/4 inch. Cut the dough into 1 x 1 1/2 pieces.
- After removing the cooked chicken from the broth, add the dumplings a handful at a time to the pot, stirring gently to prevent sticking.
- Let the dumplings simmer uncovered for 8-10 minutes. Avoid stirring too much to preserve their shape.
- While the dumplings cook, shred the chicken using two forks. Put the shredded chicken back into the pot and stir in the chopped parsley.
- Taste the broth, adding salt as necessary. When the broth thickens into gravy, turn off the heat and get ready to serve!
Notes
Serve in shallow bowls with fresh parsley on top. Pairs well with crusty bread or a light salad.
