Old Fashioned Chicken and Dumplings
Directions
- 1Heat 1 tablespoon of olive oil in a 6-quart pot.
- 2Cook one white or yellow diced onion, four sliced medium carrots, and three sliced ribs of celery for about 5 minutes until the onions are soft.
- 3Add 1 tablespoon of minced garlic and cook for another minute or two.
- 4Place 1 and 1/2 pounds of chicken breasts (or chicken thighs) on top of the veggies.
- 5Season with 1 teaspoon of salt and 1/2 a teaspoon of pepper.
- 6Pour in 6 to 8 cups of chicken broth.
- 7Let this simmer for about 15 minutes.
- 8Remove the chicken from the pot.
- 9Shred the chicken and add it back into the pot.
- 10(Optional) Add 1 cup of frozen peas to the soup base.
- 11For the dumplings, combine 2 cups of flour, 1 tablespoon baking powder, and 1 teaspoon of salt and whisk quickly.
- 12Stir in 1 cup of buttermilk.
- 13Drop the dumpling mixture into the simmering broth by the spoonful.
- 14Pop a lid on and steam for 20 minutes until you have perfectly fluffy steamed dumplings.
- 15(Optional) Add some freshly chopped parsley for a pop of color.
- 16Ladle the chicken and dumplings into bowls and serve.
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow diced onion
- 4 sliced medium carrots
- 3 sliced ribs of celery
- 1 tablespoon minced garlic
- 1.5 pounds chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 6 cups chicken broth
- 1 cup frozen peas
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- freshly chopped parsley
Equipment
6-quart potlid
Tips
- You can use chicken thighs instead of chicken breasts.
- Adding 1 cup of frozen peas is an option for sneaking in another veggie.
- For a fancy touch, add freshly chopped parsley for color.
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