fine dining experience

Chicken & Dumplings

Shredded chicken and fluffy homemade dumplings (or biscuits, if you like) come together here for the MOST comforting meal ever. Want to make it even easier? Make our Crockpot chicken & dumplings instead.

Ingredients

SOUP

  • 2 tbsp. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 4 boneless, skinless chicken thighs
  • 2 boneless, skinless chicken breasts
  • 6 c. low-sodium chicken broth
  • 3 sprigs thyme

DUMPLINGS & ASSEMBLY

  • 1 1/2 c. all-purpose flour
  • 2 tbsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 1 large egg
  • 2/3 c. buttermilk 
  • 2 tbsp. unsalted butter, melted
  • 1 c. heavy cream
  • Chopped fresh parsley, for serving

Directions

SOUP

  1. Step 1In 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.
  2. Step 2Add 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 two forks. Keep soup at a simmer until ready to use.

DUMPLINGS & ASSEMBLY

  1. Step 1In a large bowl, whisk flour, baking powder, and salt. Make a well in center of flour mixture. Add egg, buttermilk, and butter to well and whisk with a fork until combined.
  2. Step 2Add 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. 
  3. Step 3Top soup with parsley and divide among bowls.