Old-Fashioned Chicken and Dumplings

1. Cook the Chicken

• In a large pot, add chicken, water or 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 fully cooked and tender.

2. Shred the Chicken

• Remove chicken and bay leaves from the pot.
• Shred chicken into bite-sized pieces and return it to the broth.

3. Make the Dumpling Dough

• In a bowl, mix flour, baking powder, and salt.
• Add buttermilk and melted butter. Stir until a soft dough forms.
• Do not overmix — dough should be thick and sticky.

4. Cook the Dumplings

• Bring the stew back to a gentle simmer.
• Drop spoonfuls of dough onto the surface of the simmering stew.
• Cover and cook on low heat for 15–20 minutes without lifting the lid until dumplings are fluffy and cooked through.

5. Serve

• Season to taste with extra salt and pepper.
• Serve hot, garnished with fresh parsley if desired.

Tips:

• Don’t lift the lid while the dumplings cook — it helps keep them light and fluffy.
• Use leftover or rotisserie chicken for a shortcut.
• For creamier broth, stir in a splash of cream or milk before serving.