Stay warm this winter with the comfort food of all comfort foods. Quick, easy, and yummy!
Easy Chicken & Dumplings
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
2/3 c. buttermilk
2 tbsp. butter, melted
Directions:
Make the soup: In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery and cook until tender (approximately five minutes)—season with oregano, salt, and pepper. Add garlic and cook until fragrant (about one minute).
Add broth, chicken, and thyme to the pot and bring to a boil. Reduce heat and simmer until chicken is cooked through (about 10 minutes). Remove chicken and shred with two forks.
While the 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.
Add shredded chicken and heavy cream to the pot, then return to a simmer. Drop spoonfuls of dumpling mix into the pot, cover, and cook on low until dumplings are cooked through (about five minutes).
Garnish with parsley before serving.
