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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. 


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 


  • 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.

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