Classic Chicken and Dumplings

Craving a warm and comforting meal to cozy up with on a chilly day? Look no further than this classic chicken and dumplings recipe!

Ingredients:

• 1 whole chicken, cut into pieces
• 2 cups of all-purpose flour
• 1 cup of milk
• 2 cups of chicken broth
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add in the chicken pieces, onion, carrots, celery, garlic, salt, and pepper. Simmer for 45 minutes.
2. In a separate bowl, mix together the flour and milk to form a dough. Roll out the dough and cut it into small dumpling shapes.
3. Add the dumplings to the pot with the chicken and vegetables. Cook for an additional 15 minutes, or until the dumplings are cooked through.
4. Serve hot and enjoy the comforting flavors of this classic dish!

Popular questions:

• Can I use pre-made dumplings instead of making them from scratch?
  Yes, you can use pre-made dumplings if you’re short on time, but homemade dumplings will enhance the flavor of the dish.
• Can I use chicken breast instead of a whole chicken?
  You can use chicken breast, but using a whole chicken adds more flavor to the broth.
• Can I freeze leftover chicken and dumplings?
  Yes, you can freeze the leftovers in an airtight container for up to 3 months.
• Can I add other vegetables to this recipe?
  Feel free to add peas, green beans, or corn for additional veggies.
• Can I make this recipe in a slow cooker?
  Yes, you can cook the chicken and vegetables in a slow cooker before adding the dumplings.

Helpful tips:

• Season the dough for the dumplings with herbs like thyme or parsley for added flavor.
• Add a splash of heavy cream to the broth for a richer texture.
• Make extra dumplings and freeze them for later use.
• Garnish with fresh chopped herbs like parsley before serving.
• For a thicker broth, mix a tablespoon of cornstarch with water and stir it into the pot.

Expert Secrets:

• Allow the dough to rest for 15 minutes before rolling out for lighter dumplings.
• Use a mix of white and dark meat for a variety of flavors in the dish.
• Skim off any excess fat that rises to the top of the broth during cooking.
• Simmer the chicken on low heat for a longer time for a more tender meat.