Easy Chicken and Dumplings Recipes

Instructions

1. 01

   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.

2. 02

   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. 03

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

4. 04

   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).

5. 05

   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. 06

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