Easy Weeknight Chicken and Dumplings

Name: Easy Weeknight Chicken and Dumplings
Prep time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1 1/2 lb. boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 bay leaves; 1 sprig thyme; 1 (8-ounce) package sliced mushrooms; 3 tbsp. all-purpose flour; 2 (32-ounce) containers chicken stock; 1 1/2 c. all-purpose flour, spooned and leveled; 1 1/2 tsp. baking powder; 1 tbsp. fresh thyme; 1 tsp. kosher salt; 3/4 c. buttermilk; 1 large egg

Add this hearty Southern soup to your weeknight meal rotation!

By Charlyne MattoxPublished: Oct 18, 2021

1 Rating

Jump to recipe

Ian Palmer

Yields:

6 serving(s)

Prep Time:

35 mins

Total Time:

55 mins

The dumplings come together fast and cook largely hands-off in this extra-hearty upgrade to your traditional chicken soup. Serve it up on a cold night with a glass of wine—or whenever you're looking for some comfort food.

Advertisement - Continue Reading Below

Ingredients

For soup:

2 Tbsp. olive oil
1 1/2 lb. boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
1 sprig thyme
1 (8-ounce) package sliced mushrooms
3 Tbsp. all-purpose flour
2 (32-ounce) containers chicken stock

For dumplings:

1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 tsp. baking powder
1 Tbsp. fresh thyme
1 tsp. kosher salt
3/4 cup buttermilk
1 large egg

Directions

1. Step 1Make 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. Step 2Reduce 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.
3. Step 3Make 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.
4. Step 4Drop 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.