Chicken and Dumplings

The ultimate comfort food!!! Cooked in just one pot, this hearty and creamy chicken soup is topped with pillowy dumplings that are made from scratch in minutes. Nothing welcomes in the Fall temperatures like Chicken and Dumplings. You can also warm up with Chicken Pot Pie or this Skillet Chicken Pie!!

Chicken and Dumplings

Serves 6 (Next go at this recipe I’m going to double the soup, I believe the ratio of soup and dumplings would be better)

For the chicken

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced (about 1 cup)
• 1 medium carrot, diced (about ¾ cup)
• 2 celery ribs, diced (about ¾ cup)
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups chicken stock or broth
• 1 cup whole milk
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon freshly cracked black pepper, plus more to taste
• 1 tablespoon minced fresh dill, optional
• 3 cups shredded chicken
• ¼ cup finely chopped green onions or Parsley for serving

For the dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• ½ cup buttermilk
• ½ cup whole milk

1. Make the chicken. Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion, carrots, and celery and cook until the veggies are beginning to soften, about 8-10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
2. Add the butter and whisk until melted. Sprinkle in the flour and cook, whisking continuously, until fully incorporated, about 2 minutes. Slowly stir in the chicken stock, then bring to a boil over high heat. Reduce the heat to medium-low to and simmer until the carrots and celery are tender, and the soup has thickened about 5-6 minutes. 
3. Stir in the milk, salt, pepper, dill, and chicken and let simmer.
4. Meanwhile, make the dumplings. In a large bowl, whisk together the flour, baking powder, salt and pepper. Make a well in the center of the flour mixture and pour in the buttermilk and whole milk. Using a wooden spoon carefully mix dumpling dough, stirring just until moistened (do not overmix). 
5. Drop tablespoon-size dough balls into the soup. Cover and cook until dumplings have quadrupled in size and have a biscuit-like texture, about another 15 minutes. 
6. Stir, to incorporate the dumplings. Divide between bowls and top with green onions, sprinkle with salt and freshly cracked black pepper to taste. Adapted from: Modern Proper