The days really are warming. There are the prettiest strawberries in the market. It might almost be time to daydream about watermelon wedges. But… I still need soup. The unapologetically comforting kind of soup with soft carrots, big bites of chicken, almost too much thyme, and the fluffiest floating dumplings.
It’s Winter comforts in Spring. Let’s bridge the gap. You know… like wearing a light scarf or shoes with no socks… except this is food and way way delicious.
Boneless and skinless chicken thighs to start. I like chicken thighs because they’re more fatty and flavorful than chicken breast. Always go for flavor!
The meat is seasoned well and browned in hot hot olive oil. This is where the layers of flavor begin.
The holy trinity for soups! Necessary and proper: diced onions, sliced carrots, and sliced celery. Oh… a little garlic too, because YES!
Once the chicken is browned on each side it is removed from the pot and our vegetables are sautéed in the chicken oil. Dried thyme is added too. The saute heat helps bloom the flavor of dried seasoning.
Layers. More layers of flavor.
Once the veggies are softened a bit, time for the return of the chicken, this time with a bay leaf and chicken stock.
This is when the soup becomes soup! Veggies cooked down and chicken cooked through!
Green peas and fresh parsley to really brighten the whole pot.
Once the chicken is simmered to tender and cooked through, I remove it from the pan and chop-shred it. Technical term. I also burn the heck outta my fingers because the chicken is super steamy and I’m too impatient to wait for it to cool. Be like me!
Soup simmers and we make our dumplings.
Of course there’s butter.
I actually used King Arthur Gluten Free Flour Blend for these dumplings and they were delicious!
The butter is broken down into the seasoned flour mixture. A beaten egg and a bit of buttermilk to bring the dumpling dough together!
The batter will be homogenous, a little sticky but not too wet.
Ok! Game face! Time to dollop dumpling batter into simmering soup! (This is totally the best part!)
Grab a small spoon from the silverware drawer. Heap it up with about 2 tablespoons of dough and zing it right into the simmering soup.
Zing it!
Once all the dumplings are in and simmering, we cover the pot for 10 minutes to let the dumplings simmer and cook. It’s tremendous… like little biscuits in hot soup!
Warm and classic comfort in a bowl. And no… you’re not allowed to fish out all of the dumplings for your own consumption. I already thought of that and beat you to it.
PrintChicken and Dumplings
Ingredients
For the Soup
- 3 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- salt and pepper to season chicken thighs
- 1 large yellow onion, coarsely diced
- 4 carrots, peeled and sliced
- 4 ribs celery, trimmed and sliced
- 1 clove garlic, minced
- 1 1/2 teaspoons dried thyme
- 2 quarts low-sodium chicken broth
- 1 bay leaf
- 1 cup frozen peas
- 1/4 cup finely chopped flat-leaf parsley
- salt and pepper to taste
For the Dumplings
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon unsalted butter, cold
- 1 large egg, beaten
- 1/4 cup buttermilk, cold
Instructions
- To make the soup, place oil in a heavy bottom soup pot over medium-high heat.
- Season chicken thighs with salt and pepper on both sides. Place in the soup pan to brown, 2 to 3 minutes on each side. Remove from the pan and place on a plate. Chicken won’t be fully cooked through but it will return to the pot to simmer a bit later.
- Add the onion, carrot, celery, garlic, and thyme to the pot. Stir and saute until the onions are cooked through and translucent, about 5 minutes.
- Return the chicken to the pot. Add the bay leaf and chicken stock.
- Reduce heat to low and simmer, uncovered, until the vegetables are cooked through and softened, about 30 to 40 minutes.
- Remove the chicken when it is cooked through and carefully chop and shred it. Return the chicken to the pan.
- While the soup simmers. Make the dumplings. In a medium bowl, whisk together flour, baking powder, salt, thyme, and pepper. Add the butter and use your fingers to break it down into the flour mixture creating small flecks of butter throughout the mixture.
- Add the beaten egg and buttermilk and stir until just combined. Try not to over-stir the dumpling dough.
- When the vegetables in the soup are cooked through and the chicken is chopped and returned to the pot, bring the soup to a light simmer and season to taste. Stir in peas and parsley. Use a small spoon to gently dollop about 2 tablespoons of dough into the simmering soup.
- The dumpling may sink, but will rise to the surface of the soup as it cooks. Add all of the dumplings.
- Cover the pot. Allow to simmer for 10 minutes.
- After 10 minutes the dumplings should be cooked through. Remove from heat and serve warm!
Rosie @ Notes of Bacon
That is a stew that would make everything right again in the world.
Lovely Sharice
Chicken and dumplings are delicious…thanks for the recipe
http://www.lovelysharice.com/spiritual-quotes-about-life/
Myrtice Stevens
It feels like million years since my last time with chicken pot. Considering practicing your recipe. Such an amazing recipe, dear.
kathands
Oh yes! This is what Chicken and Dumpling is supposed to be like! After moving to Louisiana I was served a friend’s mom’s “famous” C&D… Only it was some kind of chicken noodle gravy with lots of black pepper affair…and that is what I have seen ever since. I have tried to describe what I know to be C&D only to be told it “Must be a Yankee thing…” What a glorious pot of colorful goodness you have there….. I’ll be right over….
Carolyn
Making this tonight! Thanks for the yummy recipe. Quick FYI: Unless I am missing it (which is possible :) you leave out the part of adding the peas and parsley.
prestigiousschool
It is always the right season to have chicken and dumplings, seriously.
In Natalie's Shoes
YUM! I absolutely adore my grandmother’s chicken and dumplings recipe, which is a bit creamier (ew, that word). However, I can never get her recipe right. Yours sounds easy and looks gorgeous. California needs to cool off a bit, then I’ll get to making your version!
Carrie
Thank you, thank you, thank you! This is JUST what I needed. Woke up to over an inch of snow on the ground this morning and this California girl who’s stuck in Idaho is in serious need of some good comfort food :)
Karen @ On the Banks of Salt Creek
Spring in Oregon is like a teenage girl….very moody.
Today we are expecting, rain, sun, thunder storms and hail.
I still need soupy meals as well.
Rebecca @ DisplacedHousewife
YUM. Love me some chicken thighs. And I can never wait for the chicken to cool before shredding. This Looks delish!! xx
Nutty Nutritionist
Those dumplings look amazing! I want this soup right now!!
Cristina
I adore Chicken and Dumplings! Is there any easier comfort food? Just toss everything in there and let ’em cook :) You have inspired me to make it again soon!
sarah e
Yum! I’ve been craving a chicken & matzo ball soup all winter but been unable to find matzo in our area. I may try this instead to satisfy my winter craving before spring food is in full swing!
Kathleen O'Grady
This looks so delish!! I am printing the recipe now. It will be perfect for a wet, blustery, spring day like today!! Thanks for sharing!
Laura @ Beauty of Baking
my all-time favorite comfort food!