Chicken and Dumplings

Serves: 6

Prep Time: 20 min

Cook Time: 35 min

You CANNOT go wrong with this recipe! I love it during the winter, but honestly it's so good you can make it during any season. Almost like matzoh ball soup, but creamier.

Ingredients

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

• 3 cups shredded chicken, from a rotisserie chicken

• ¼ cup finely chopped green onions, 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

Ingredients 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

• 3 cups shredded chicken, from a rotisserie chicken

• ¼ cup finely chopped green onions, 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

Instructions

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.