Description
This comforting dish features tender chicken, hearty vegetables, and fluffy dumplings simmered in a rich broth.
Ingredients
Scale
- 3 or 4 bone-in, skin-on chicken breasts
- chicken stock (recipe below)
- 2 cups onions, diced
- 5 to 6 cloves garlic, thinly sliced
- 2 cups carrots, diced
- 1 cup celery, sliced into half moons
- 1 cup celery root, peeled and diced
- 2 lb Red Bliss or small Yukon Gold potatoes, quartered
- 2 tbsp fresh thyme, chopped
- Salt and pepper, to taste
- Dumplings (recipe below)
Instructions
- Place chicken in large pot. Cover with chicken stock and bring just to a simmer. Cook until chicken is just done. Remove, and cool.
- Add all vegetables and thyme to stock. Season well with salt and pepper, and add more stock if necessary. Bring to a boil and reduce to a simmer. Cook until vegetables are done.
- While vegetables are cooking, remove chicken meat from bones and shred or dice large. Add to pot when vegetables are cooked.
- Spoon in dumplings while keeping pot at a simmer. When completed, simmer for a few minutes. If broth becomes too thick for your taste, add a little more stock. (Personally, I like it thicker.) Also, check seasonings: salt and pepper make a world of difference in a simple dish like this.
- Scoop out two bowls, and eat in front of the fireplace with some Champagne and crusty bread.
Notes
For perfect dumpling dough, give the butter and eggs time to warm to room temperature before preparing the dumplings.