Chicken and Dumplings

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.

	this recipe	typical
liquid	387%	151%
vegetables and beans	62%	36%
aromatics	54%	17%
fat	5%	6%
salt	2%	1%

Where it stands out

• #2 of 33 for saltiness
• #3 of 33 for vegetable texture
• #5 of 33 for broth richness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

120 g	1 cup all-purpose flour
50 g	1 large egg (beaten)
8 g	2 teaspoon baking powder
3 g	1/2 teaspoon salt
12 g	2 tablespoons chives (chopped)
122 g	1/2 cup buttermilk (use more if needed)
14 g	1 tablespoon olive oil
150 g	1 large onion (chopped)
61 g	1 large carrot (chopped)
40 g	1 stalk celery (chopped)
1 g	1/2 teaspoon thyme (dried)
960 g	4 cups chicken broth
40 g	1/3 cup all-purpose flour
3 g	1/2 teaspoon salt (or to taste)
1 g	1/2 teaspoon pepper (or to taste)
280 g	2 cups roasted chicken (shredded (any part of the chicken will do, both white and dark meat would be great for flavor))
72 g	1/2 cup peas (frozen)

Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Just made this, with a couple changes. Did not have celery, used corn and added 2 small diced potatoes into the mix. I forgot I had chives and instead used a bit of parsley in the dumplings. Worked out fine. I really enjoyed the overall taste of the soup, and ” — a cook, 5.0★

“Made this tonight for just me n hubs, and he kept saying "This Is Delicious." "These are the best dumplings I have ever had." This Is Delicious." - hahahaha... I dare say he LOVED your recipe! I am not sure who is more excited for the leftovers tomorrow - him ” — a cook, 5.0★