Chicken & Dumplings

I live in Michigan where winters are COLD! There isn’t anything better than a filling and comforting bowl of chicken soup to take off the chill so I give you my chicken and dumplings! This recipe makes a lot. We love eating it for lunch the next day (I would argue it tastes even better then). Definitely cut this in half if you are serving less people or don’t plan on eating it for leftovers.

I have not tried this in a crockpot or Instant Pot, but it would absolutely work. I will update the recipe once I try it and give more details on how it worked. It would be a great meal for after a chillier spring game. Enjoy!

A few notes:

• I used almond milk in this and it was great. I have done it with heavy cream to make it rich and that is DELICIOUS but not necessary.

• Fresh parsley or green onions are a great topping instead of the crispy chicken skin.

• This could be easily adapted to be gluten free using a GF cornstarch or arrowroot for thickening and an alternative flour in the dumpling dough.

Cooking the chicken thighs in broth

Sauteed veggies

Stirring in flour to veggies and spices

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Adding in the broth

Finished!

Crispy chicken skin “bacon”

Yield: 6-8

Author: Paige Murphy

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Chicken & Dumplings

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 large onion, diced small
• 4 carrots, diced small
• 4 stalks celery with tops, diced small
• 4 large cloves of garlic, finely chopped
• 2 tsp ground thyme
• 1 tsp turmeric
• 1/2 tsp sage
• 2 tbsp salt
• 1 tbsp pepper
• 1/4 cup flour
• 1/2 cup milk (alternative, half and half or cream)
• 8 chicken thighs
• 8 cups chicken stock (store bought or homemade)
• 2 tbsp apple cider vinegar

Dumplings:

• 2 cups flour
• 1 1/2 tbsp baking powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1 1/2 cups milk

Instructions

1. Pour stock in large pot and bring to a boil. Add in chicken thighs and reduce heat to a simmer. Continue simmering while you prep your veggies about 25-30 minutes.
2. Heat butter and olive oil in a large pot over medium high heat.
3. Add in onions, carrots and celery. Sauté for 10 minutes until onions are translucent. Add in garlic, thyme, turmeric, sage and salt and pepper. Stir and cook for an additional 2 minutes. Sprinkle in 1/4 cup of flour. Stir. Pull chicken thighs out of broth, set aside. Combine broth with the cooked vegetables and stir throughly to dissolve flour. Bring to a simmer and cook for 20 minutes stirring occasionally.
4. In a mixing bowl, combine flour, baking powder, salt, pepper and nutmeg. Add in milk and stir to create dumpling dough. The consistency should be like thick cake batter. Set aside.
5. Remove the thigh meat from the bones and pull apart into bite size pieces. Add pulled chicken meat in to your soup. Stir in milk (half and half or cream) and apple cider vinegar.
6. Using a big spoon or an ice cream scoop, drop dumpling batter into your broth by the scoopful. Cover your pot and simmer on low for 15 minutes. Serve!
7. (Optional step: take skin from thighs and place in one layer on a sheet pan lined with parchment paper. Crisp the skins in a 400 degree oven until they resemble crispy bacon. Break apart and use for a crunchy topping on finished soup.)

Notes:

Omit butter and use olive oil instead and an alternative milk to make it dairy free.

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