Chicken and Dumplings

Recipe by MahnaMahna
READY IN: 2hrs




  • Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
  • Add enough cold water to cover.
  • Bring just to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer until tender, about 1 hour.
  • Remove chicken, and let rest until cool enough to handle.
  • Skin and bone chicken, leaving the meat in large chunks; set aside.
  • Remove bay leaves from the broth, and discard.
  • Skim as much fat as possible from the surface of the broth.
  • Heat broth to a slow steady boil.
  • In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
  • Stir in milk, and beat until stiff.
  • Drop batter 1 tablespoon at a time into the boiling broth.
  • Cover, and cook for 10 minutes.
  • Add reserved chicken, and cook until heated through, about 5 minutes.
  • The dumplings should be puffed and the meat warmed through.
  • Garnish with parsley, and serve immediately.