🍲 Creamy Chicken and Dumplings

👩‍🍳 Instructions:

1. Cook the chicken:
   • In a large pot, bring chicken broth to a boil.
   • Add chicken, onion, garlic, carrots, and celery.
   • Simmer 20–25 minutes until chicken is cooked through.
   • Remove chicken, shred it, and return to the pot.
2. Make the dumplings:
   • In a bowl, mix flour, baking powder, salt.
   • Stir in egg and milk to make a soft dough.
   • Drop spoonfuls into simmering soup.
   • Cover and simmer 10–12 minutes until dumplings are cooked.
3. Optional creamy version:
   • In a small pan, melt butter, stir in flour to make a roux.
   • Gradually whisk in some soup liquid, then stir back into the pot to thicken.
4. Season & serve:
   • Add parsley, adjust salt and pepper.
   • Serve hot with crusty bread or fresh herbs on top.

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Looking at your photo, the dumplings are soft and pillowy, and the soup has a slightly thick, creamy texture. This version would replicate it perfectly.

If you want, I can also give a slow-cooker version so it’s “set it and forget it” and the dumplings stay fluffy without falling apart. Do you want me to do that?