The key to this is to make it ahead of time. The broth becomes a bit thicker and more gravy-like if you can make this 1-4 days before you eat it.
Bone-in chicken or dark meat works well in this. Boneless chicken breast can also work if you prefer it.
I prep whole chickens ahead of time by seasoning them well with salt and adobo, throwing them into the instant pot, and using them in a bunch of recipes throughout the week.
If you don’t have chicken prepared, you can definitely just cook the chicken in the pot. After cooking the vegetables, dump the (raw) chicken in with the rest of the ingredients and boil until cooked. Pull the chicken out of the soup, shred it, and make the dumplings.
The dumplings are just plain flour. If you have any leftover mashed potatoes handy, you can cut half the flour with that. If you can’t get fresh chives – try thyme (fresh or dried).
Chicken and Dumplings
Ingredients
- 2 lbs cooked chicken, chopped (bone-in breast, thighs, etc).
- 1-2 tbsp butter
- 2 cup carrots, peeled and chopped
- 2 cup celery, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1/3-1/2 cup flour
- 10 cups chicken broth
- 2 bay leaves
- 1 cup frozen peas (optional)
- Dumplings:
- 2 cups flour
- 1 tbs baking powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 egg yolk
- 3/4-1 cup milk, buttermilk, or chicken broth
- 1/4 cup minced fresh chives
Instructions
- Melt the butter in a large pot over medium heat.
- Add the carrots, celery, onion, and garlic. Cook until the vegetables are soft and fragrant (around 10 minutes).
- Add flour and stir. Cook until golden (2-3 minutes).
- Add the cooked chicken to the pot and stir together with the floured vegetables.
- Add the 10 cups of broth to the pot. (If you prefer it to be more soup-like, add a little more broth; if you like a gravy/stew consistency, use less.)
- Add the bay leaves.
- Put the soup on high heat and bring to a boil. Season with salt to taste.
- For the dumplings: In a bowl, combine 2 cups of flour, baking powder, salt, pepper and chives.
- Add 3/4-1 cup of liquid (can also use milk, heavy cream, buttermilk, or chicken broth), and mix.
- Scoop the dumpling dough dough out with an ice cream scoop, or just use your hands. Drop each rounded scoop of dough into the pot, trying not to let them touch.
- Lower the heat to a low simmer, cover the pot, and allow to cook for 20 minutes.
- Add peas (if using) and heat through.
Notes
Nutrition for 1/8 of recipe:
339 calories – 13.5 fat – 24 carbs – 31 protein