A comforting dish featuring tender chicken and soft dumplings in a flavorful broth.
Place the chicken in a Dutch oven and add enough water to cover it. Add the salt, pepper, onion, carrot, and celery.
Adding vegetables to the broth enhances its flavor and richness.
Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook until the chicken is tender, about 1 hour.
Simmering gently ensures the chicken remains tender and juicy.
Remove the chicken from the pot and let it cool. Strain the broth to remove the vegetables, then return the broth to the pot.
Straining the broth creates a smooth base for the dish.
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Using cold butter helps achieve a tender texture for the dumplings.
Stir in the buttermilk until just combined. Roll out the dough to 1/2-inch thickness and cut into small squares.
Avoid overmixing the dough to keep the dumplings light and fluffy.
Bring the broth back to a boil. Drop the dumplings into the broth and reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally.
Ensure the dumplings have enough space to cook evenly.
Shred the chicken into bite-sized pieces and add it back to the pot. Stir gently to combine.
Adding the chicken at the end prevents it from becoming overcooked.
Serve the chicken and dumplings hot, garnished with fresh parsley if desired.
Serving immediately ensures the dumplings maintain their texture.
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