I was feeling a bit lazy this week. I knew what I wanted to make but I didn’t know how to make it and didn’t want to spend hours researching.
I just typed chicken and dumplings into the ol’ search engine and clicked on the first couple that popped up. The one that laid out the amount of prep time (25 minutes) and total time (just over an hour), won out. So, thanks Delish!
Everything about it was simple, and that included making my own homemade dumplings. I’ll say it did take me a little longer than an hour total, probably like 1 hour and 20 minutes, but I’m not the most efficient person in the kitchen, and I care more about simplicity than speed.
I just fired up Good Omens (Yes, I am rewatching it often), and poured some wine, and it was all in all a pretty nice little weeknight meal.
Even better, it was also delicious. Despite heading into summer, it doesn’t feel terribly heavy. The dough is airy, the rest is mostly chicken. While that’s a little oversimplified, and there is plenty of creamy goodness throughout, it didn’t feel too hearty for the time of year.
It was practically perfect for what I wanted.
Here’s what I did, practically perfectly following the recipe (sans the speed):
For the soup
- 2 T. extra-virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 t. dried oregano
- 2 t. dried thyme
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 6 c. chicken or vegetable broth (I use homemade; if you don’t, try low sodium broth)
- 2 boneless, skinless chicken breasts
- 4 boneless, skinless chicken thighs
- 1 c. heavy cream
- Chopped parsley for serving, optional
For the dumplings
- 1 ½ c. all-purpose flour
- 1 T. baking powder
- 1 ½ t. salt
- 1 large egg
- ⅔ to ¾ c. buttermilk
- 2 T. melted butter
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until slightly tender, about 5 minutes. Add in the oregano, thyme, salt, pepper, and garlic, and stir together for about 1 minute.
Add the broth and the chicken, and bring the pot to a boil. Once boiling, reduce heat and simmer covered until the chicken is cooked through, about 10 minutes more. Remove the chicken and shred using two forks.
For the dumplings
While the soup is simmering, combine the flour, baking powder, and salt. Make a well in the flour mixture and add the egg, buttermilk, and melted butter. Whisk together with a fork until combined.
To bring together, and finish
Add the shredded chicken back to the Dutch oven, and add the heavy cream. Return to a simmer. Then, drop spoonfuls of dumpling mix into the pot. Cover, and cook on low until the dumplings are cooked through, about 5 minutes.
Stir to mix up, add parsley to the pot (if using), and enjoy by the ladleful!