Chicken and Dumplings



2 tbsp. 

extra-virgin olive oil

large onion, chopped

medium carrots, peeled and diced

stalk celery, chopped

1 tsp. 

dried oregano

Kosher salt

Freshly ground black pepper

cloves garlic, minced

6 c. 

low-sodium chicken broth

boneless skinless chicken thighs 

boneless skinless chicken breasts

sprigs thyme

1 c. 

heavy cream

Freshly chopped parsley, for serving


1 1/2 c. 

all-purpose flour

1 tbsp. 

baking powder

1 1/2 tsp. 

kosher salt

large egg

2/3 c. 


2 tbsp. 

melted butter 



  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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