For tips on this dish, I called my mom, who ended up giving me my grandma's recipe. It's as hand-me-down as it comes, and it instantly made me think of my childhood. This easy recipe is perfect on a cold night and simple enough to make when you don't feel like making anything. If you want an even easier route, we have the perfect slow-cooker version, too!
Have you made this yet? Let us know what you think in the comments below!
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YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 25 MINS
TOTAL TIME: 1 HOUR 5 MINS
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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
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
6 c. low-sodium chicken broth
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts
3 sprigs thyme
1 c. heavy cream
Freshly chopped parsley, for serving
FOR THE DUMPLINGS
1 1/2 c. all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. kosher salt
1 large egg
2/3 c. buttermilk
2 tbsp. butter, melted
DIRECTIONS :
1. Make soup: In a large Dutch 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.
2. 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.
3. 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.
4. 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.
5. Garnish with parsley before serving.
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