Chicken and Dumplings

Old-fashioned chicken and dumplings with a homemade broth, tender chicken, vegetables, and rolled dumplings.

Ingredients

Broth

• 1 whole chicken, 4–5 lb, cut into pieces
• 1 yellow onion, quartered
• 3 large carrots, cut into thirds
• 3 celery ribs, cut into thirds
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf or ¼ teaspoon poultry seasoning, optional
• 8 cups reduced-sodium chicken broth
• 4 tablespoons cornstarch mixed with 4 tablespoons water

Dumplings

• 1¾ cups all-purpose flour, plus more for dusting
• ⅓ cup shortening
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk

Instructions

1. Place the chicken, onion, carrots, celery, seasonings, and broth in a large pot. Simmer until the chicken is tender and cooked through, about 45–60 minutes.
2. Meanwhile, cut the shortening into the flour, baking powder, and salt. Stir in the milk to make a dough. Knead briefly, roll it about ⅛ inch thick, and cut it into 1-by-2-inch strips.
3. Remove the chicken and vegetables from the broth. Strain the broth, shred the chicken, and return the broth to the pot.
4. Bring the broth to a simmer. Add the dumplings and cook until tender, 15–20 minutes.
5. Return the chicken and vegetables to the pot and simmer for 2–3 minutes. Stir in the cornstarch slurry and cook until the broth thickens.