Easy Chicken & Dumplings – recipe

This easy recipe is perfect on a cold night and simple enough to make when you don’t feel like making anything.
Ingredients
For the soup:
- 2 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 1 stalk celery, chopped
- 1 tsp dried oregano
- salt
- black peper
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 boneless, skinless chicken thighs
- 2 boneless, skinless chicken breasts
- thyme
- 1 cup heavy cream
- freshly chopped parsley, for serving
For the dumplings:
- 1 ½ cup all-purpose flour
- 1 tbsp baking powder
- 1 ½ tsp salt
- 1 large egg
- 2/3 cup milk
- 2 tbsp melted butter
Directions:
- Make soup: In a oven, over medium heat, heat oil. Add onion, carrots, and celery and cook until tender, 5 minutes. Season with oregano, salt, and pepper. Add garlic and cook until fragrant, 1 minute.
- Add broth, chicken, and thyme to pot and bring to a boil. Reduce heat and simmer until chicken is cooked through, 10 minutes. Remove chicken and shred with two forks.
- While soup is simmering, make dumplings: In a large bowl, whisk together flour, baking powder, and salt. Make a well in the flour and add egg, buttermilk, and melted butter and whisk with a fork until combined.
- Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonfuls of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.
- Garnish with parsley before serving.