Chicken and Dumplings (2024)

• 2 tablespoon Olive Oil , to cook the chicken
• 2 Chicken Breasts , in half inch cubes
• 2 tablespoon Butter , to cook the vegetables
• 2 ribs Celery , sliced
• 2 large Carrots , peeled, halved, and sliced
• 1 large Yellow Onion , cubed small
• 3 Garlic Cloves , minced
• ⅓ cup All-Purpose Flour
• 7 cups Chicken Broth

Dumpling Dough

• 2 Cups All-Purpose Flour
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• ½ teaspoon Smoked Paprika
• 1 large Green Onions , thinly sliced
• 1⅓ Cup Milk or milk substitute
• ¼ Cup Yogurt

• Heat your Dutch oven on medium-high heat. Drizzle in the olive oil and cook the cubes of chicken. When cooked, remove from the pan, onto a clean plate or bowl.

• Place the 2 tablespoon of butter into the Dutch oven and then add in the carrot, onion and celery pieces. Cook for 3 minutes and then add in the minced garlic and cook for another 2 minutes.

• Sprinkle the flour over the vegetables. Stir it in, until it has incorporated with the juices and cook for a minute. Slowly pour in the broth to deglaze the pan. Scrape up all the flavorful bits from the bottom. Place the cooked cubes of chicken into the soup and bring to a simmer.

• To make the dumplings, stir the flour, baking powder, salt, paprika, and green onion together in a large bowl. Make a well in the center.

• Pour the milk and the yogurt in the center of the bowl and stir the two together. Gently bring the flour towards the middle and fold everything together until you obtain a shaggy mixture. Do not overmix, or else the cooked dumplings will be tough.

• Scoop 1½ inch balls of dough with either a spoon, or a cookie scoop. Place them gently into the simmering soup. Once all the dough is used up, place the lid on the soup. Do not lift the lid for 15 minutes. This is important, because the dumplings will cook by steam.

• Once the the dumpling have cooked through, serve the soup hot with freshly chopped parsley. Enjoy!