Description
A comforting classic, this Chicken & Dumplings recipe features tender chicken simmered in a flavorful broth with fresh vegetables and fluffy homemade dumplings. Perfect for a cozy meal, it's rich, creamy, and satisfying with fresh herbs and a touch of buttermilk in the dumplings for lightness.
Ingredients
For the 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, to taste
- Freshly ground black pepper, to taste
- 3 cloves garlic, finely chopped
- 4 boneless, skinless chicken thighs
- 2 boneless, skinless chicken breasts
- 6 c. low-sodium chicken broth
- 3 sprigs thyme
For the Dumplings
- 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
Garnish
- Chopped fresh parsley, for serving
Instructions
- Prepare the Soup: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the finely chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Stir in the dried oregano and season with kosher salt and freshly ground black pepper. Add the garlic and cook for about 1 minute until fragrant.
- Cook the Chicken: Add the boneless, skinless chicken thighs and breasts to the pot along with the low-sodium chicken broth and thyme sprigs. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked through, approximately 10 minutes. Transfer the chicken to a plate or cutting board and shred with two forks. Keep the soup at a simmer.
- Make the Dumpling Batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Make a well in the center of the dry ingredients and add the egg, buttermilk, and melted unsalted butter. Whisk the wet ingredients into the dry with a fork until just combined, forming the dumpling batter.
- Combine Chicken and Cream: Return the shredded chicken to the simmering soup and stir in the heavy cream. Allow the soup to return to a gentle simmer.
- Cook the Dumplings: Drop spoonfuls of the dumpling batter carefully into the pot on top of the simmering soup. Cover the pot with a lid and cook over low heat for about 5 minutes or until the dumplings are cooked through and fluffy.
- Serve: Remove the thyme sprigs from the pot, sprinkle chopped fresh parsley over the soup, and ladle into bowls. Serve hot for a comforting meal.
Notes
- Use low-sodium chicken broth to better control the salt level in the soup.
- Shredding the chicken finely helps the dumplings cook evenly and distributes the chicken throughout the soup.
- Keep the soup at a gentle simmer after adding dumplings to avoid breaking them apart.
- For extra flavor, fresh thyme can be substituted for dried oregano if preferred.
- Dumplings can be customized with herbs like chives or parsley mixed into the batter for variety.
