Chicken & Dumplings
A classic comfort food for your favorite cold days!
Equipment
- Large Skillet or Dutch Oven
Ingredients
Soup
- 1 tbsp olive oil
- 3 carrots
- 2 celery stalks
- 1 small white onion
- 8 cups chicken broth
- 3 cups shredded chicken
- ⅓ cup flour
- 2 cloves minced garlic
- ½ tsp thyme
- salt and pepper to taste
Dumplings
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp dried chives
- 3 tbsp butter softened
- ¾ cup milk
Instructions
Soup
- Finely dice onion. Chop carrots and celery into thin slices.
- Add olive oil to a large skillet or dutch oven over medium heat. Saute carrots, celery and onions for 10 minutes or until onions are translucent and carrots and celery start to soften.
- Add chicken broth, garlic, thyme, salt and pepper. Boil, then reduce heat and simmer for 10 minutes.
- In a separate bowl mix flour with half a cup of water. When combined, add the the skillet and whisk to incorporate.
- Add in shredded chicken.
- Drop dumpling dough by the spoonful into the skillet.
- Cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.
Dumplings
- Combine flour, baking powder, salt and chives in a mixing bowl.
- Cut butter in small pieces and add to flour mixture. Use dough blender or two knives to cut butter into the dough.
- Add milk and stir to combine.