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Chicken & Dumplings

Ingredients

  • - FOR THE SOUP -
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 1 stalk celery, finely chopped
  • 1 teaspoon dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 4 boneless, skinless chicken thighs
  • 2 boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 3 sprigs thyme
  • - FOR THE DUMPLINGS & ASSEMBLY -
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoon Kosher salt
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 cup heavy cream
  • Chopped fresh parsley, for serving

Cooking Instructions

Step 1: For the Soup: In a large Dutch oven or heavy pot over medium heat, heat oil.  Cook onion, carrots, and celery, stirring occasionally, until tender, about 7 minutes.  Stir in oregano; season with salt and pepper.  Add garlic and cook, stirring, until fragrant, about 1 minute.

Step 2: Add chicken, broth, and thyme to pot and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.  Transfer chicken to a plate or cutting board and shred with 2 forks.  Keep soup at a simmer until ready to use.

Step 3: For the Dumplings & Assembly: In a large bowl, whisk flour, baking powder, and salt.  Make a well in the center of flour mixture.  Add egg, buttermilk, and butter to well and whisk with a fork until combined.

Step 4: Add shredded chicken and cream to soup, then return to a simmer.  Drop spoonfuls of dumpling mixture into pot.  Cover and cook over low heat until dumplings are cooked through, about 5 minutes.

Step 5: Top soup with parsley and divide among bowls.

Enjoy this comfort meal from Delish!