Nothing beats the warm, cozy feeling you get from a bowl of chicken and dumplings! So this recipe for Easy Chicken & Dumplings is sure to become a favorite. Each spoonful will introduce you to new goodies like tender chicken, crunchy celery, fresh carrots, and chewy dumplings. Easy Chicken & Dumplings is the perfect hearty winter dinner, and it’s ready in just 45 minutes!
Ingredients• 2 tablespoons extra-virgin olive oil • 1 large onion, chopped • 2 medium carrots, peeled and diced • 1 stalk celery, chopped • 1 teaspoon dried oregano • kosher salt, to taste • freshly ground black pepper, to taste • 3 cloves garlic, minced • 6 cups low-sodium chicken broth • 4 chicken thighs, boneless and skinless • 2 chicken breasts, boneless and skinless • 3 sprigs thyme • 1 1/2 cups all-purpose flour • 1 tablespoon baking powder • 1 1/2 teaspoon kosher salt • 1 large egg • 2/3 cup buttermilk • 2 tablespoons butter, melted • 1 cup heavy cream • parsley, freshly chopped, for serving
In a large Dutch oven over medium heat, heat the olive oil.
Add the onion, carrots, and celery and cook until tender, about 5 minutes.
Add the oregano, salt, pepper and garlic, cooking until fragrant, about 1 minute.
Add the broth, chicken, and thyme to the pot and bring the mixture to a boil.
Reduce the heat and allow the mixture to simmer until the chicken is cooked through, about 10 minutes.
Remove the chicken and shred it with two forks.
While the soup is simmering, in a large bowl, whisk together the flour, baking powder, and salt. Make a well in the flour and add the egg, buttermilk, and melted butter to that well.
Whisk the wet ingredients into the dry ingredients with a fork until combined.
Add the shredded chicken and the heavy cream to the pot.
Return the mixture to a simmer.
Drop spoonfuls of the dumpling mix into the pot.
Cover and cook the mixture on low until the dumplings are cooked through, about 5 minutes.
Garnish with parsley before serving.