Is there anything as comforting and hearty as a big pot of Chicken and Dumplings? I hardly think so. Whether you cook up chicken thighs or breasts, or use the meat from a rotisserie chicken, this soup is easy to make and comes together quickly. It also freezes well. 1 Tbs. good olive oil
1 Tbs. unsalted butter
1 yellow onion, diced
1 cup diced celery
4-5 medium carrots, sliced into coins
1/2 – 1 tsp. turmeric
1 tsp. dried oregano leaves
3-4 chicken breasts, cooked and shredded (I often use 5-6 boneless, skinless chicken thighs in place of the breasts, too)
8-10 cups good, strong chicken broth
Kosher salt and freshly ground black pepper, to taste (or substitute white pepper, if you prefer)
1 Tbs. cornstarch stirred into 2 Tbs. water to make a slurry, stir until smooth
Splash of heavy cream
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. baking soda
6 Tbs. unsalted butter, melted
3/4 cup buttermilk
2 Tbs. chopped flat-leaf parsley or 1/2 tsp. dried
In a large Dutch oven over medium heat, combine oil and butter; add onions, celery, carrots, turmeric, and oregano. Cover pot with lid and cook until vegetables are fork-tender, reducing heat, if needed.
Meanwhile, make the dumplings by combining flour, baking powder, baking soda, and 1/4 each kosher salt and black pepper in a large mixing bowl; stir in butter, buttermilk, and parsley; set aside.
Add broth to vegetables in Dutch oven; bring to a simmer, then drop the prepared dumpling mixture by the spoonful into the simmering broth. Cook dumplings in broth for 15-20 minutes; add chicken, then season soup to taste with salt and pepper.
Add prepared slurry to soup and cook, stirring until nicely thickened. Stir in a splash of cream and serve in big, fat bowls.
Now You’re Cookin’,