Ingredients :
For the Chicken Stew:
1 whole chicken (about 3–4 lbs), cut into pieces
2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon dried parsley or thyme
¾ cup milk
3 tablespoons butter, melted
Instructions
Prepare the Chicken Stew
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened. Add chicken pieces and brown lightly. Pour in chicken broth and water. Add bay leaves, thyme, salt, and pepper. Cover and simmer for 45–60 minutes or until chicken is cooked through.
Shred the Chicken
Remove chicken from the pot, discard bones and skin, and shred the meat. Return shredded chicken to the pot and bring to a gentle boil.
Make the Dumpling Dough
In a bowl, whisk together flour, baking powder, salt, and herbs. Stir in milk and melted butter until just combined.
Add Dumplings
Drop spoonfuls of the dough onto the simmering stew. Cover the pot and reduce heat to low. Do not lift the lid for 15–20 minutes while dumplings cook through.
Serve Warm
Remove bay leaves. Ladle stew and dumplings into bowls. Garnish with fresh parsley if desired.