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Chicken and dumplings
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For the Chicken:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter or oil
Instructions
1. Cook the Vegetables:
- In a large pot, heat the olive oil or butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Chicken and Broth:
- Stir in the shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a simmer.
3. **Make the Dumpling Batter:**
- In a bowl, mix the flour, baking powder, and salt. Stir in the milk and melted butter until just combined. The batter will be thick.
4. Cook the Dumplings:
- Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let the dumplings cook for about 15-20 minutes, or until they are fluffy and cooked through.
5. Serve:
- Once the dumplings are done, give the stew a gentle stir and serve hot. Enjoy your comforting chicken and dumplings!
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