Instructions
In a large pot, add chicken, broth, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until chicken is tender and fully cooked.
Remove chicken from the pot, let it cool slightly, then shred the meat into bite-sized pieces. Discard skin and bones. Return shredded chicken to the pot.
Taste and adjust seasoning of the broth if needed. Keep simmering gently.
Prepare dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined—do not overmix.
Drop spoonfuls of the dumpling dough onto the simmering broth. Cover with a tight-fitting lid and cook for 15 minutes without lifting the lid (this helps dumplings steam and stay fluffy).
Once dumplings are cooked through, serve hot with a ladle of broth, chicken, vegetables, and dumplings in each bowl.
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