Prep 25 mins
Cook 1 hr 45 mins
Another spin on this comforting favorite
- 3 lbs chicken
- 8 cups water
- 3 medium carrots, diced
- 3 medium celery ribs, diced
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- 1⁄4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons butter, softened
- 1 large egg, beaten
- 1⁄2 cup 2% low-fat milk
- Cover the chicken with the water in a large pot. Bring to a boil, cover, and simmer for 1 1/2 to 2 hours, until the chicken is completely coooked.
- Strain and save the broth and let the chicken cool.
- Remove the chicken meat from teh bones. Discard teh skin and bones, and cut the meat into bite-size pieces. Set aside. Skim the chicken fat off the surface of the broth and discard.
- To make the dumplings, mix the flour, baking powder, and salt in a large bowl. Cut in the butter with a fork until well blended. Mix the egg and milk together in a small bowl. Add to the flour mixture and knead for a few seconds, until just mixed. If the dough is sticky, add more flour.
- Heat the broth to a simmer in the large pot. Add the carrots, celery, onion, thyme, salt and pepper and cook for 5 minutes. With a large spoon pull the dumpling dough apart into rough-shaped balls the size of a walnut (do not press to form). Carefully drop the dumplings into the broth. Cover and reduce the heat so the broth is barely simmering. Cook for 7 to 8 minutes, or until the dumplings are cooked through.
- Place the cooked chicken in a large bowl and ladle the hot broth, veggies, and dumplings over teh top. Serve immediately.