Perfect Chicken Dumplings Vegetables (Printable Version)

# What You'll Need:

→ Poultry

01 - 500 grams boneless chicken thighs or breast, cut into pieces

→ Vegetables

02 - 150 grams carrots, diced
03 - 100 grams celery, diced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 15 grams fresh parsley, chopped

→ Broth

07 - 1 litre chicken broth, low sodium

→ Dumplings

08 - 250 grams all-purpose flour
09 - 10 grams baking powder
10 - 5 grams salt
11 - 3 grams freshly ground black pepper
12 - 240 milliliters milk or buttermilk

→ Fats & Seasonings

13 - 30 grams unsalted butter or 30 milliliters olive oil
14 - Additional salt and pepper, to taste

# Step-by-Step Directions:

01 - Heat butter or olive oil in a large Dutch oven over medium heat. Add chopped onions, carrots, and celery, cooking for 5 to 6 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
02 - Add chicken pieces to the pot, then pour in the chicken broth. Bring to a gentle simmer, cover, and cook for 20 to 25 minutes until the chicken is fully cooked and tender. Remove the chicken, shred finely using two forks, and return it to the pot.
03 - In a separate mixing bowl, whisk together flour, baking powder, salt, and pepper. Gradually stir in milk or buttermilk until a sticky dough forms. Avoid overmixing to maintain light texture.
04 - Using a cookie scoop or two spoons, drop small spoonfuls of the dumpling dough onto the simmering broth. Cover tightly and allow the dumplings to steam for 15 minutes without lifting the lid to ensure proper rising and fluffiness.
05 - Gently stir chopped parsley into the pot. Adjust seasoning with salt and pepper as needed. Serve warm, ensuring each portion contains broth, tender chicken, and fluffy dumplings.

# Helpful Notes:

01 - To avoid dense dumplings, do not overmix the dough and keep the lid closed while cooking to trap steam which aids in fluffy rising.
02 - Leftover chicken such as rotisserie can be used to reduce cooking time; add it during the last simmer step.
03 - For a dairy-free option, substitute milk or buttermilk with almond or oat milk.
04 - Vegetables like peas, green beans, or spinach can be added near the end for extra nutrients and color.
05 - Store leftovers refrigerated for up to 3 days or freeze in airtight containers. Reheat gently adding broth if dumplings absorb too much liquid.

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