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Main Dishes

Chicken and Dumplings

Soup Ingredients

  • 6 cups chicken broth
  • 3 bay leaves
  • 5 thyme sprigs
  • 4 garlic cloves, peeled
  • 1 teaspoon red pepper flakes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas
  • 1 chicken, cooked and shredded
  • 1/4 cup heavy whipping cream

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1/4 cup chives, minced

Directions

  1. Combine chicken broth, bay leaves, thyme, garlic, and red pepper flakes in a large saucepan.
  2. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
  3. Strain and reserve the broth.
  4. In a Dutch oven, saute carrots and celery in olive oil and butter until tender.
  5. Add minced garlic and cook 1 minute longer.
  6. Stir in flour until blended.
  7. Gradually add the prepared broth and bring to a boil.
  8. Cook 2 minutes until thickened.
  9. Add peas and cook 3 to 5 minutes until tender.
  10. Stir in shredded chicken and cream and heat through.
  11. For dumplings, combine flour, baking powder, salt, and cayenne pepper.
  12. Whisk together buttermilk and eggs.
  13. Add wet ingredients to dry ingredients and stir just until moistened.
  14. Drop by tablespoonfuls onto the simmering chicken mixture.
  15. Cover and simmer 15 to 20 minutes without lifting the lid.
  16. Dumplings are done when a toothpick inserted into the center comes out clean.
  17. Garnish with chives and serve.