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Chicken and Dumplings
Chicken and dumplings is a traditional American comfort food.
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken stock, approximately; 2 quarts2 L
- chicken, approximately; 2 lb; cooked, boneless, bite-sized1 kg
- carrot, sliced into rounds1
- celery or celeriac, or 1/4 celeriac, chopped1 stalk
- bay leaf1
- onion, chopped1
- thyme, dried1 tsp
- salt, pepper, and liquid seasoning, to taste
- all purpose flour, 1 1/4 U.S. cups150 g
- baking powder1 1/2 tsp
- salt1/2 tsp
- solid fat, 1 1/2 tbsp; shortening, lard or butter20 g
- milk, 5 U.S. fluid ounces150 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine all the stew ingredients in a large pot and bring to a boil.
Reduce heat and allow to simmer while you make the dumplings.
For the dumplings, mix the dry ingredients together and cut in the shortening until the mixture is coarse and grainy.
Add milk and mix just until combined into a dough.
Drop dough by spoonfuls onto the stew.
Simmer 5 minutes with the lid off and 15–20 minutes longer with the lid on.
