Old-Fashioned Chicken and Dumplings Recipe

In a large pot, bring salted water to a boil. Add the chicken pieces and cook until tender, about 30 minutes. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into bite-sized pieces and set aside.

In a mixing bowl, combine 2 cups of flour, salt, and pepper. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, 1 tablespoon at a time, until the dough comes together. Knead the dough lightly.

On a floured surface, roll out the dough until it’s about 1/4 inch thick. Cut the dough into small squares or strips.

In the same pot used to cook the chicken, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.

Pour in the chicken broth and add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Add the shredded chicken and frozen peas to the pot. Drop the dumplings into the simmering broth, one at a time. Cover the pot and simmer for an additional 15 minutes or until the dumplings are cooked through.

Serve the Old-Fashioned Chicken and Dumplings hot, garnished with fresh parsley.