Easy Chicken and Dumplings Recipes

• servings: 6 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

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

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

3 cups shredded chicken, from a rotisserie chicken

¼ cup finely chopped green onions, for serving

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

Directions

Make the soup. 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 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.

Add the veggies

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.

Simmer the soup

Stir in the milk, salt, pepper, dill, and chicken and let simmer.

Make the dumplings

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 the dumpling dough, stirring just until moistened (do not overmix).

Add the dumplings

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.

Serve

Stir, to incorporate the dumplings. Divide between bowls and top with green onions, sprinkle with salt and freshly cracked black pepper to taste.

Nutrition

• Calories: 396
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 40 mg
• Sodium: 650 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 13 g