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Chicken and Dumplings

Ingredients

  • 4 (8-oz.) skin-on, bone-in chicken breasts, skinned
  • 2 1/2 teaspoons table salt, divided
  • 1 teaspoon freshly ground black pepper
  • 6 cups chicken broth
  • 1/4 cup butter
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 teaspoon dried thyme
  • 2 1/2 cups milk, divided
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plain yellow or white cornmeal
  • 2 tablespoons finely chopped fresh parsley
  • 1 1/2 tablespoons baking powder
  • Garnish: fresh thyme

Directions

  1. Bring chicken, 1 teaspoon salt, pepper, and broth to a boil in a large saucepan over medium. Cover, reduce heat to medium-low, and simmer 15 minutes or until done; remove chicken and reserve broth.
  2. Cool chicken 30 minutes; skin, bone, and shred or chop chicken, discarding skin and bones. Add chicken to broth.
  3. Melt butter in a stockpot over medium-high. Add carrots, celery, and onion; sauté 5 to 7 minutes or until vegetables are softened and lightly browned.
  4. Add thyme, broth mixture, and 1 cup milk. Bring to a light boil; reduce heat, and simmer 10 to 15 minutes.
  5. Meanwhile, combine flour, cornmeal, parsley, baking powder, and remaining 1 1/2 teaspoons salt and 1 1/2 cups milk in a medium bowl until blended.
  6. Drop dumplings, by 1/4 cup-fulls, into simmering broth, stirring gently. Cover and simmer, stirring often, 15 minutes or until dumplings are done, and serve immediately.