Old-Fashioned Chicken and Dumplings (Page 2 ) | April 25, 2025

For the Chicken and Veggie Mix:

• 2 tablespoons butter
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 cups cooked chicken, shredded or chopped
• 1/4 cup heavy cream (optional, for richness)
• Salt and pepper, to taste

Instructions:

1. Make the Chicken Broth:

1. In a large pot, add the chicken, water, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
2. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 1 to 1.5 hours, or until the chicken is fully cooked and tender.
3. Remove the chicken from the broth and set aside to cool. Strain the broth to remove the vegetables and bones. Return the strained broth to the pot.

2. Prepare the Dumplings:

1. In a large bowl, mix the flour, baking powder, salt, sugar, and thyme (if using).
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the milk just until the dough comes together. The dough will be thick.

3. Prepare the Chicken and Veggie Mixture:

1. In another pot or skillet, melt the butter over medium heat. Add the carrots, celery, and onion and sauté until softened, about 5-7 minutes.
2. Add the shredded chicken and cook for another 2 minutes. If you’d like a richer dish, add the heavy cream and stir. Season with salt and pepper to taste.

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