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Easy Chicken & Dumplings

Easy Chicken & Dumplings
Chicken & dumplings BETTER than your grandma used to make.
Recipe type: Appetizer
Ingredients
  • FOR THE SOUP
  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, chopped
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 6 c. low-sodium chicken broth
  • 4 boneless skinless chicken thighs
  • 2 boneless skinless chicken breasts
  • 3 sprigs thyme
  • 1 c. heavy cream
  • Freshly chopped parsley, for serving
  • FOR THE DUMPLINGS
  • 1½ c. all-purpose flour
  • 1 tbsp. baking powder
  • 1½ tsp. kosher salt
  • 1 large egg
  • ⅔ c. buttermilk
  • 2 tbsp. melted butter
Instructions
  1. Make soup: In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery and cook until tender, 5 minutes. Season with oregano, salt, and pepper. Add garlic and cook until fragrant, 1 minute.
  2. Add broth, chicken, and thyme to pot and bring to a boil. Reduce heat and simmer until chicken is cooked through, 10 minutes. Remove chicken and shred with two forks.
  3. While soup is simmering, make dumplings: In a large bowl, whisk together flour, baking powder, and salt. Make a well in the flour and add egg, buttermilk, and melted butter and whisk with a fork until combined.
  4. Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonfuls of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.
  5. Garnish with parsley before serving.

 

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