Peggy's Chicken & Dumplings

An easy, delicious and satisfying meal the whole family will love!

Serves: About 6

Author: Melanie with ContinueYum 11-04-2020

SOUP

2 tablespoons vegetable oil

2 lb. boneless, skinless chicken breast, cubed (I like to use large cubes)

1 cup diced yellow onion (not sweet)

1 cup carrots (sliced into discs or coins)

1 cup sliced celery

3 cloves garlic, minced

1 teaspoon salt

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

6 cups chicken broth ( I use bone broth)

1/2 cup heavy cream

1/2 tsp. dried thyme leaves

1/2 tsp. coarse ground black pepper

1/4 tsp. ground sage

1/4 tsp. celery salt

2 tablespoons fresh parsley, minced (see notes below)

DUMPLINGS

2 cups all-purpose flour

1 tablespoon baking powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1-1/3 cups heavy cream

Let's make the soup base:

In a 6 quart dutch oven or stock pot, heat the oil over medium high heat. Add the cubed chicken (I like to make large cubes) and cook until browned on both sides. Don't over-cook! Remove from the pot and set aside .

Add carrot, celery and onions to the pot with the accumulated juices. Add a scant more oil if needed to cook the vegetables until tender, about 3-4 minutes. Add the minced garlic and stir for another minute, until fragrant.

Reduce the heat to medium-low and add the butter and flour to form a roux. Stir constantly for 3 minutes to prevent lumps from forming.

Add the chicken and any juices back into the pot and stir to coat in the roux. Add the chicken broth, cream, thyme, celery salt and sage and bring to a simmer. Once soup has come to a simmer, cover and cook for 15 minutes. Add salt and pepper to taste. Sometimes I add more celery salt and sage as needed. You be the judge!

Let's make the dumplings:

In a large mixing bowl, combine the flour, baking powder, salt, pepper and cream. Stir until mixture comes together into a single ball of dough. Use your hands if needed.

Using a large spoon, ice cream or cookie scoop, form the dough into small round balls (like meatballs). You will make about 12-14 dumplings (approx).

Place the dumplings into the simmering soup (making sure they don't touch when you dunk them). Sprinkle with chopped parsley, and cover with lid. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.

Ladle into bowls and enjoy!!