Main Dishescountryliving5.0
Easy Weeknight Chicken and Dumplings
Add this hearty Southern soup to your weeknight meal rotation!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 35 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Make soup: Heat oil in a large Dutch or pot oven over medium-high heat. Season chicken with salt and pepper. Cook, in batches, turning once, until brown and just cooked through, 8 to ⏱️ 10 minutes. Transfer to a plate and shred with two forks; reserve pot.
2
Reduce heat to medium. Add onion, carrots, celery, bay leaves, and thyme sprig to reserved pot. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 4 to ⏱️ 6 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are starting to soften, 2 to ⏱️ 4 minutes. Add flour and cook, stirring, ⏱️ 30 seconds. Add stock and chicken. Bring to a boil. Reduce and simmer until starting to thicken slightly, 6 to ⏱️ 8 minutes.
carrots, chopped2bay leaves2sliced mushrooms1 (8-ounce) package
3
Make dumplings: Meanwhile, combine flour, baking powder, thyme, and salt in a bowl. In a measuring cup whisk together buttermilk and egg. Add wet ingredients to dry ingredients and stir to combine.
large egg1
4
Drop 6 large mounds of mixture on top of soup. Cover and simmer until dumplings are cooked through, 15 to ⏱️ 20 minutes. Discard bay leaves and thyme. Serve immediately.
bay leaves2
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...