Ingredients
– 1 whole chicken, cut into pieces
– 4 cups chicken broth
– 1 cup water
– 1 medium onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper, to taste
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 cup milk
– 1/4 cup butter, melted
– 1 large egg
Equipment Needed
– Large pot or Dutch oven
– Mixing bowls
– Whisk
– Spoon for stirring
– Ladle
– Rolling pin (optional, for dumplings)
– Baking sheet (for extra dumplings, if desired)
Step-by-Step Instructions
To start, I always like to prep my ingredients first. This means chopping the onion, carrots, and celery and gathering everything I need. I place them in a large pot or Dutch oven over medium heat and add a splash of oil. Once the vegetables start to soften, I toss in the garlic and cook it just until fragrant—that’s when I know I’m on the right track. After that, in goes the chicken pieces! I brown them for a few minutes on each side because it really enhances the flavor of the broth later. (See the next page below to continue steps…)