Ingredients
Equipment
Method
- Instructions:
- 1️⃣ Prepare the Chicken Stew
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened. Add chicken pieces and brown lightly. Pour in chicken broth and water. Add bay leaves, thyme, salt, and pepper. Cover and simmer for 45–60 minutes until chicken is cooked through.
- 2️⃣ Shred the Chicken
- Remove chicken, discard bones and skin, and shred the meat. Return shredded chicken to the pot and bring to a gentle boil.
- 3️⃣ Make the Dumpling Dough
- In a bowl, whisk together flour, baking powder, salt, and herbs. Stir in milk and melted butter until just combined.
- 4️⃣ Add Dumplings
- Drop spoonfuls of the dough onto the simmering stew. Cover the pot, reduce heat to low, and cook without lifting the lid for 15–20 minutes until dumplings are cooked through.
- 5️⃣ Serve
- Remove bay leaves. Ladle the chicken stew and dumplings into bowls and garnish with fresh parsley if desired. Serve warm.
Notes
Notes:
For extra richness, add ½ cup heavy cream to the broth before adding the dumplings. You can add frozen peas during the last 10 minutes for extra vegetables. To prevent soggy dumplings, ensure the broth is simmering before adding them and do not lift the lid during cooking.
For extra richness, add ½ cup heavy cream to the broth before adding the dumplings. You can add frozen peas during the last 10 minutes for extra vegetables. To prevent soggy dumplings, ensure the broth is simmering before adding them and do not lift the lid during cooking.