In a large pot or Dutch oven, combine Chicken, Broth ingredients. Bring to a boil, then reduce heat and simmer for 60 minutes, or until chicken is cooked through.
Remove chicken from pot and shred. Discard bay leaf, onion, carrots, and celery.
Return shredded chicken to the pot.
In a separate bowl, whisk together Flour, Baking Powder, and Salt for the Dumplings.
Add Milk and Melted Butter to the dry ingredients and stir until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls into the simmering broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
Stir in Poultry Seasoning and Thyme. Serve hot.
Ingredients
6
2 lbs900 gBone-in Chicken Thighs
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
8 cups1.9 LChicken Broth
11Bay Leaf
11Yellow Onion-quartered
22Carrots-chopped
22Celery Stalks-chopped
2 cups240 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSalt
3/4 cup180 mLMilk
2 tbsp30 mLMelted Butter
1 tsp5 mLPoultry Seasoning
1/4 tsp1.25 mLThyme
Equipment
Large Pot or Dutch Oven
Mixing Bowl
Whisk
Spoon
Instructions
Season Chicken with Salt and Pepper.
In a large pot or Dutch oven, combine Chicken, Broth ingredients. Bring to a boil, then reduce heat and simmer for 60 minutes, or until chicken is cooked through.
Remove chicken from pot and shred. Discard bay leaf, onion, carrots, and celery.
Return shredded chicken to the pot.
In a separate bowl, whisk together Flour, Baking Powder, and Salt for the Dumplings.
Add Milk and Melted Butter to the dry ingredients and stir until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls into the simmering broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
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