Ingredients for Stewed Chicken And Dumplings
- 1.5 lbs bone-in, skin-on chicken thighs
- 6 cups water
- Celery Ribs
- Carrot
- Onion
- Chicken Bouillon Cubes
- Poultry Seasoning
- Garlic Powder
- Pepper
- Flour
- Baking Powder
- 1 tsp salt
- Milk
- Butter
- Parsley
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How to Make Stewed Chicken And Dumplings
- Place 1.5 lbs bone-in, skin-on chicken thighs in a large pot. Add 6 cups of water.
- Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 bay leaf, 1/2 cup chopped carrots, 1/2 cup chopped celery, and 1/2 cup chopped onion to the pot.
- Bring the mixture to a boil over high heat, skimming off any foam that rises to the surface.
- Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is easily shredded with a fork.
- While the chicken simmers, prepare the dumplings: In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 1/4 cup cold butter (cut into small pieces). Gradually add 1/2 cup milk, mixing until just combined. Do not overmix.
- Remove the chicken from the pot and shred it. Skim off excess fat from the broth. Return the shredded chicken to the pot.
- Bring the chicken broth to a gentle boil. Drop spoonfuls of the dumpling dough onto the simmering broth, leaving some space between each dumpling.
- Cover the pot and cook for 12-15 minutes, or until the dumplings are cooked through and fluffy.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
12g
Fat
39g
Carbs
10g
