Follow along with Pam!

What You'll Need


Main Ingredients:

  • 2–3 pounds chicken thighs (skin-on, bone-in)
  • 6–8 cups water
  • 2–3 carrots, cut into chunks
  • 2–3 celery sticks, cut into chunks
  • 2 medium onions (1 chopped, 1 diced)
  • 4 tablespoons butter
  • 2 cloves garlic, smashed
  • 2 cups green peas
  • Salt to taste (optional)


For the Dumplings:

  • 1 cup all-purpose flour (plus extra for rolling)
  • 1 egg, lightly beaten
  • 2–3 tablespoons water (adjust as needed to form the dough)

 

How to make it

Step-by-Step Instructions:

 

Prepare the Chicken and Broth:

  • In a large pot, combine the chicken, water, carrots, celery, the onion (cut into chunks), butter, and garlic.
  • Bring to a boil, then reduce to a simmer. Cook until the chicken is no longer pink inside and juices run clear when pierced.
  • Remove the chicken from the pot and discard the skin and bones.
  • Strain out the herbs and vegetables from the broth, returning the broth to the pot.
  • Shred the chicken and return it to the pot.

 

Make the Dumplings:

  • Lightly beat the egg and mix it into the flour with a fork until crumbly.
  • Add water gradually, mixing until a dough forms.
  • Roll out the dough on a heavily floured surface to a very thin sheet.
  • Cut the dough into strips about 2 inches long and 1 inch wide.


Cook the Dumplings:

  • Bring the chicken and broth back to a rolling boil.
  • Without shaking off excess flour, drop the dumplings one at a time into different spots in the pot.
  • Stir occasionally to prevent the dumplings from sticking together.
  • Once all dumplings are in the pot, stir, cover, and remove the pot from heat.
  • Let the residual heat cook the dumplings while the broth thickens as it cools.


Add the Peas:

  • Let the frozen peas come to room temperature in a separate pot.
  • Stir the peas into the chicken and dumplings before serving, or top each bowl with peas.

 

Serving Suggestions

 

Top your chicken with:

  • Fresh herbs (like parsley or thyme)
  • A drizzle of melted butter

 

Serve with:

  • A side salad
  • Crusty bread for dipping

 

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