Fluffy Dumplings with Juicy Chicken in a Creamy Broth

Fluffy Dumplings with Juicy Chicken in a Creamy Broth
Ingredients:
For the Chicken and Broth:
4 boneless, skinless chicken breasts (or thighs, if preferred)
6 cups chicken broth (homemade or store-bought)
1 medium onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup heavy cream (optional, for a richer broth)
For the Dumplings:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, cold and cut into small cubes
3/4 cup whole milk (or buttermilk for extra flavor)
1 large egg
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions:
Step 1: Prepare the Chicken and Broth
Cook the Chicken: In a large soup pot, combine the chicken broth, onion, garlic, carrots, celery, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes to allow the flavors to meld.

Add the Chicken: Place the chicken breasts (or thighs) into the pot with the simmering broth. Continue to simmer for 15-20 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C). Remove the chicken from the pot and set aside to cool slightly.

Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.

Make it Creamy (optional): If you'd like a richer broth, add 1/2 cup of heavy cream to the pot and stir to combine. Let it simmer for another 5 minutes.

Step 2: Make the Dumplings
Prepare the Dumpling Dough: In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add Wet Ingredients: In a separate bowl, whisk together the milk and egg. Add this mixture to the flour and butter mixture, stirring gently until just combined. The dough will be thick and slightly sticky.

Step 3: Cook the Dumplings
Form the Dumplings: Once the chicken is shredded and the broth is creamy, bring the soup to a gentle simmer. Using a spoon, drop spoonfuls of the dumpling dough into the simmering broth. Make sure the dumplings don’t touch each other.

Simmer the Dumplings: Cover the pot with a lid and let the dumplings cook for about 12-15 minutes, or until they have puffed up and are cooked through. You can check them by inserting a toothpick or fork into the center; if it comes out clean, they’re done.

Step 4: Serve
Taste and Adjust: Taste the broth and adjust the seasoning with salt and pepper, if necessary.

Serve: Ladle the creamy chicken and broth into bowls, making sure to include a couple of fluffy dumplings in each serving. Garnish with chopped parsley for a burst of color and freshness.