Chicken and Dumplings

Ingredients

• 4 cups chicken broth (preferably low-sodium to control seasoning)
• 1 ½ pounds boneless, skinless chicken thighs (trim any excess fat for a cleaner dish)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced celery (approximately 3 stalks)
• 1 medium onion, chopped (yellow or white onion works best)
• 2 cloves garlic, minced (fresh garlic for maximum flavor)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
• 2 tablespoons olive oil (extra virgin recommended for best flavor)
• Salt and pepper to taste (start with a pinch and adjust as needed)
• 2 cups all-purpose flour (sifted for lighter dumplings)
• 1 tablespoon baking powder (ensure it's fresh for maximum rise)
• ½ teaspoon salt (a fine sea salt works well)
• 1 cup milk (whole milk for richer flavor, but low-fat works too)
• 4 tablespoons unsalted butter, melted (let it cool slightly before using)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery, cooking until the onion becomes translucent and the vegetables begin to soften, about 5-7 minutes. Stir occasionally to prevent sticking.
2. Add minced garlic, thyme, and rosemary, stirring until fragrant, approximately 1 minute.
3. Pour in the chicken broth and add the chicken thighs. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the chicken stew cook for 25-30 minutes, or until the chicken is cooked through and tender.
5. While the chicken cooks, prepare the dumpling dough. In a bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until the dough is just combined.
6. Once the chicken is ready, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot, stirring it into the creamy chicken soup.
7. Drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and allow the dumplings to cook for another 15-20 minutes, or until they are p￭ up and cooked through.
8. Check the seasoning of the stew and adjust as needed. Serve hot, garnished with fresh parsley if desired.