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Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup
2 Tbsp olive oil
1 onion, large
2 carrots, medium peeled and diced
1 stalk celery, chopped
1 tsp oregano, dried
salt
pepper
3 cloves garlic, minced
6 c chicken broth
4 boneless skinless skin thighs
2 boneless skinless chicken breasts
3 sprigs thyme
1 c heavy cream
freshly chopped parsley

Dumplings
1½ c flour
1 Tbsp baking powder
1½ tsp salt
1 large egg
⅔ c buttermilk
2 Tbsp melted butter
Directions:
Directions:
Making Soup: In a large dutch oven over medium heat, heat oil. Add onion, carrots, and celery and cook until tender, 5 minutes. Season with oregano, salt, and pepper. Add garlic and cook until fragrant, 1 minute. Add broth, chicken, and thyme to pot and bring to a boil. Reduce heat and simmer until chicken is cooked through, 10 minutes. Remove chicken and shred with two forks. While soup is simmering, make dumplings: In large bowl, whisk together flour, baking powder, and salt. Make a well in the flour and add egg, buttermilk, and melted butter and whisk with a fork until combined. Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonfuls of dumplings mix into pot, cover and cook on low until dumplings are cooked through, about 5-10 minutes. Garnish with parsley before serving.

 

 

 

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