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.