Old Fashioned Chicken and Dumplings

41 mins
Serves 1
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Directions

  1. 1Heat 1 tablespoon of olive oil in a 6-quart pot.
  2. 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.
  3. 3Add 1 tablespoon of minced garlic and cook for another minute or two.
  4. 4Place 1 and 1/2 pounds of chicken breasts (or chicken thighs) on top of the veggies.
  5. 5Season with 1 teaspoon of salt and 1/2 a teaspoon of pepper.
  6. 6Pour in 6 to 8 cups of chicken broth.
  7. 7Let this simmer for about 15 minutes.
  8. 8Remove the chicken from the pot.
  9. 9Shred the chicken and add it back into the pot.
  10. 10(Optional) Add 1 cup of frozen peas to the soup base.
  11. 11For the dumplings, combine 2 cups of flour, 1 tablespoon baking powder, and 1 teaspoon of salt and whisk quickly.
  12. 12Stir in 1 cup of buttermilk.
  13. 13Drop the dumpling mixture into the simmering broth by the spoonful.
  14. 14Pop a lid on and steam for 20 minutes until you have perfectly fluffy steamed dumplings.
  15. 15(Optional) Add some freshly chopped parsley for a pop of color.
  16. 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.