Easy Chicken & Dumplings By Dapur Sinolin

Easy Chicken & Dumplings  By Dapur Sinolin

INGREDIENTS:

FOR THE SOUP

  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 rib celery, chopped
  • 1 tsp. dried oregano
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 6 c. low-sodium chicken broth
  • 4 boneless skinless chicken thighs
  • 2 boneless skinless chicken breasts
  • 3 sprigs thyme
  • 1 c. heavy cream
  • Freshly chopped parsley, for serving

FOR THE DUMPLINGS

  • 1 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tsp salt
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 tbsp melted butter

DIRECTIONS:

  1. Make 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.
  2. 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.
  3. While soup is simmering, make dumplings: In a 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.
  4. Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonfuls of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.
  5. Garnish with parsley before serving.


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