Chicken and Dumplings

INGREDIENTS

You do not need anything fancy. Basic kitchen ingredients only.

FOR THE CHICKEN AND SOUP

• 1 whole chicken
  OR
• 3 to 4 boneless chicken breasts
• 8 cups water OR chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 carrots, sliced into small pieces
• 2 celery stalks, sliced
• 1 small onion, chopped
• 2 tablespoons butter

OPTIONAL BUT HELPFUL

• 1 teaspoon dried parsley
• 1/2 teaspoon thyme

FOR THE DUMPLINGS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted butter

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EQUIPMENT NEEDED

• Large pot with a lid
• Mixing bowl
• Spoon
• Knife
• Cutting board

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STEP 1: COOK THE CHICKEN

1. Place the chicken into a large pot.
2. Pour in the water or chicken broth.
3. Add salt, black pepper, garlic powder, and onion powder.
4. Turn the heat to high and bring the pot to a boil.
5. Once boiling, reduce heat to medium-low.
6. Let the chicken simmer for 25 to 30 minutes.

WHAT THIS DOES
This cooks the chicken and creates a flavorful broth at the same time.

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STEP 2: REMOVE AND SHRED THE CHICKEN

1. Carefully take the chicken out of the pot.
2. Place it on a plate.
3. Let it cool for 5 to 10 minutes.
4. Use your hands or a fork to shred or chop the chicken into small pieces.
5. Put the chicken back into the pot.

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STEP 3: ADD VEGETABLES

1. Add the carrots, celery, and chopped onion to the pot.
2. Add the butter.
3. Stir gently.
4. Simmer for 10 to 15 minutes.

WHAT YOU ARE LOOKING FOR

• Vegetables should be soft
• Soup should smell rich and comforting

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STEP 4: MAKE THE DUMPLING DOUGH

This step is very important. Do not rush.

1. In a mixing bowl, add the flour, baking powder, and salt.
2. Stir the dry ingredients together.
3. Pour in the milk.
4. Add the melted butter.
5. Stir slowly until a thick dough forms.

IMPORTANT NOTES

• The dough should be sticky.
• Do not overmix.
• Overmixing makes dumplings hard instead of soft.

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STEP 5: ADD THE DUMPLINGS TO THE SOUP

1. Make sure the soup is gently boiling.
2. Use a spoon to scoop small amounts of dough.
3. Drop each spoonful directly into the soup.
4. Space them out. Do not pile them on top of each other.
5. Do not stir the soup once dumplings are added.

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STEP 6: COOK THE DUMPLINGS

1. Put the lid on the pot.
2. Cook for 15 minutes without lifting the lid.
3. After 15 minutes, remove the lid.
4. Cook for another 5 minutes uncovered.

WHY THIS WORKS

• Covered cooking allows dumplings to steam and rise.
• Uncovered cooking finishes them without making them wet.

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STEP 7: FINAL CHECK

Your chicken and dumplings are ready when:

• Dumplings are fluffy and firm, not doughy.
• Soup is thick but still spoonable.
• Chicken is tender.
• Vegetables are soft.

Taste the soup.

If needed:

• Add more salt.
• Add more pepper.

---

HOW TO MAKE IT THICKER

If you want thicker soup:

INGREDIENTS

You do not need anything fancy. Basic kitchen ingredients only.

FOR THE CHICKEN AND SOUP

• 1 whole chicken
  OR
• 3 to 4 boneless chicken breasts
• 8 cups water OR chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 carrots, sliced into small pieces
• 2 celery stalks, sliced
• 1 small onion, chopped
• 2 tablespoons butter

OPTIONAL BUT HELPFUL

• 1 teaspoon dried parsley
• 1/2 teaspoon thyme

FOR THE DUMPLINGS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted butter

---

EQUIPMENT NEEDED

• Large pot with a lid
• Mixing bowl
• Spoon
• Knife
• Cutting board

---

STEP 1: COOK THE CHICKEN

1. Place the chicken into a large pot.
2. Pour in the water or chicken broth.
3. Add salt, black pepper, garlic powder, and onion powder.
4. Turn the heat to high and bring the pot to a boil.
5. Once boiling, reduce heat to medium-low.
6. Let the chicken simmer for 25 to 30 minutes.

WHAT THIS DOES
This cooks the chicken and creates a flavorful broth at the same time.

---

STEP 2: REMOVE AND SHRED THE CHICKEN

1. Carefully take the chicken out of the pot.
2. Place it on a plate.
3. Let it cool for 5 to 10 minutes.
4. Use your hands or a fork to shred or chop the chicken into small pieces.
5. Put the chicken back into the pot.

---

STEP 3: ADD VEGETABLES

1. Add the carrots, celery, and chopped onion to the pot.
2. Add the butter.
3. Stir gently.
4. Simmer for 10 to 15 minutes.

WHAT YOU ARE LOOKING FOR

• Vegetables should be soft
• Soup should smell rich and comforting

---

STEP 4: MAKE THE DUMPLING DOUGH

This step is very important. Do not rush.

1. In a mixing bowl, add the flour, baking powder, and salt.
2. Stir the dry ingredients together.
3. Pour in the milk.
4. Add the melted butter.
5. Stir slowly until a thick dough forms.

IMPORTANT NOTES

• The dough should be sticky.
• Do not overmix.
• Overmixing makes dumplings hard instead of soft.

---

STEP 5: ADD THE DUMPLINGS TO THE SOUP

1. Make sure the soup is gently boiling.
2. Use a spoon to scoop small amounts of dough.
3. Drop each spoonful directly into the soup.
4. Space them out. Do not pile them on top of each other.
5. Do not stir the soup once dumplings are added.

---

STEP 6: COOK THE DUMPLINGS

1. Put the lid on the pot.
2. Cook for 15 minutes without lifting the lid.
3. After 15 minutes, remove the lid.
4. Cook for another 5 minutes uncovered.

WHY THIS WORKS

• Covered cooking allows dumplings to steam and rise.
• Uncovered cooking finishes them without making them wet.

---

STEP 7: FINAL CHECK

Your chicken and dumplings are ready when:

• Dumplings are fluffy and firm, not doughy.
• Soup is thick but still spoonable.
• Chicken is tender.
• Vegetables are soft.

Taste the soup.

If needed:

• Add more salt.
• Add more pepper.

---

HOW TO MAKE IT THICKER

If you want thicker soup:

1. Mix 1 tablespoon flour with 2 tablespoons water.
2. Stir until smooth.
3. Slowly pour into the soup.
4. Simmer 5 more minutes.