Homemade Chicken and Dumplings

Ouadie Rhabbouron

For the Dumplings:

  • 1½ cups all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp salt

  • 2 tbsp butter, cold and cut into small pieces

  • ¾ cup milk

👩‍🍳 Instructions:

  1. Sauté the veggies:
    In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook another 30 seconds.

  2. Add broth and chicken:
    Pour in chicken broth, add shredded chicken, salt, pepper, and thyme. Bring to a gentle boil.

  3. Make the dumpling dough:
    In a bowl, combine flour, baking powder, and salt. Cut in butter until crumbly (use your fingers or a fork). Stir in milk until just combined — dough should be soft and sticky.

  4. Cook the dumplings:
    Drop spoonfuls of dough (about 1 tablespoon each) onto the simmering soup.
    Tip: Don’t stir — cover the pot and let dumplings steam for 15 minutes on low heat.

  5. Finish the soup:
    Stir gently once dumplings are cooked through (they’ll be fluffy inside). Add cream if desired for a richer broth.

  6. Serve:
    Ladle into bowls and enjoy warm — pure comfort in a bowl! 🥣

🌿 Optional Add-ins:

  • Add peas or corn for extra veggies.

  • Sprinkle with chopped parsley before serving for a fresh touch.

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