Chicken and Dumplings

Serves 4-6

This is a dish my Mom would make at least twice a month growing up and my favorite nostalgic childhood dish. My fondest memory is watching my Mom drop the dumplings in the pot and eagerly awaiting to taste them. I hope you get in the kitchen with your friends and family and create some memories together while making this dish. Enjoy!

Ingredients for Chicken Soup

1 medium onion (1 cup), small diced
½ cup of carrots, peeled, small diced
½ cup of celery, small diced
2 garlic cloves, minced
3 cups of shredded chicken (you can use store bought rotisserie)
2 teaspoons of minced thyme
4 Tablespoons of all-purpose flour
4 Tablespoons of unsalted butter
6 cups of low sodium chicken stock
¾ cup of milk (I used 2%, but any milk will do)
¼ cup of heavy cream
1 teaspoon of kosher salt
½ teaspoon of black pepper
½ bunch of parsley, minced, for garnish

Ingredients for Dumplings

2 cups of Bisquick
½ cup of milk
¼ cup of buttermilk

Directions for Chicken Soup

1. Melt the butter in a large Dutch oven over medium - high heat.Add onion, carrots, and celery along with salt and pepper.Cook until softened, about 5 minutes.
2. Add thyme and garlic and cook until fragrant. Stir in the flour and cook for 5 mins.
3. Turn heat to medium-low and slowly whisk in broth and cream.
4. Simmer until the mixture thickens and coats the back of the spoon, about 10 minutes.
5. Add the chicken to the pot and stir to combine. Add additional salt and pepper to taste if needed.
6. Spoon the soup into serving bowls. Add your dumplings to each bowl and garnish with parsley. Enjoy!

Directions for Dumplings

1. In a medium bowl, combine all ingredients together. Mix until just combined and a soft dough forms. Avoid overmixing as it will create a dense dumpling.
2. Drop a tablespoon of dumpling mixture at a time into the soup.
3. Cover and cook undisturbed for 15 minutes until dumplings are light and fluffy. To test for doneness, cut open one and if it appears gummy, cook for an additional 2 minutes.