Chicken and Dumplings!

For the Soup:

  • 2 1/2 lb. chicken breast and thighs; roasted and pulled
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. Olive Oil
  • 3 carrots; medium dice
  • 2 stalks celery; medium dice
  • 1 yellow onion; medium dice
  • 2 tsp. fresh thyme; picked
  • 1/3 cup flour
  • 6 cups homemade chicken stock
  • 1 Tbsp. apple cider vinegar
  • 1/2 cup heavy cream
  • 1 cup frozen green peas
  • Fresh Parsley; chopped
  • Kosher Salt and Fresh Cracked Black Pepper; to taste

For the Dumplings:

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 1/2 cups milk
  • Fresh Cracked Black Pepper; to taste

A hearty dinner that is sure to please even the pickiest eaters!

Melt butter and olive oil in a large soup pot over medium-high heat. If you are using raw chicken, brown well first in this pot, then remove to a dish. In the same pot, add diced onion, carrots, celery, and thyme. Stir and cook for 3 to 4 minutes over medium-low heat until slightly softened. Add the flour and stir to coat the veggies, then pour in chicken stock and apple cider vinegar. Stir to combine, then add browned chicken back in, (if using raw). Cover pot and bring to a boil. Meanwhile, prepare the dumplings. In a medium mixing bowl, whisk together all dry ingredients, then add the milk, stirring gently to combine. Set aside until soup is boiling. ((If using raw chicken to start- Remove cooked chicken from pot and set aside on a plate, to shred, before cooking dumplings.)) Reduce heat to a simmer and drop heaping teaspoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes, or until the dumplings are fluffy and cooked though. Add in the cream and peas. Stir in the pulled chicken (pre-roasted or simmered). After a few minutes, taste and adjust the seasoning as needed. Finish with fresh parsley and serve hot!