Chicken and dumplings is a true comfort food that makes you feel all warm and cozy on a cold winter night. We may not have many cold winter nights in my little corner of Texas, but this is definitely one of my favorites on a cold rainy night.
3 Chicken thighs, or a combo of thighs/breasts (boneless/skinless) – cut into bite size pieces
1 small onion – chopped
2 carrots – chopped
2 ribs celery – chopped
1 large clove garlic – minced
12 – 14 cups liquid – chicken broth, water, or a combo of the two. I use 1 box of low sodium chicken broth and finish filling the pan with water.
Salt and pepper to taste
2 tsp fresh thyme
1 tsp fresh sage (finely chopped)
Place everything in a heavy soup pot and cook over med/med high heat until chicken is done and carrots are soft (about 30-45 minutes)
1 1/2 cup flour
3 tsp baking powder
1 1/2 tsp sugar
1 1/2 Tbs butter
3/4 cups milk
1 1/2 Tbs finely chopped parsley
1 Tbs finely chopped chives
Combine dry ingredients and herbs. Cut in butter. Add milk until dough is formed.
Drop by spoonful into boiling chicken. Cover and cook for about 15 minutes.