Chicken and Dumplings

Yield: 4

Author: Sistersnacking

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Chicken and Dumplings

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

It has been the coldest winter we've experienced in a long time and we're always trying to up our soup game. Chicken and dumplings kind of reminds us of matzo ball soup but it's sinful cousin. This warmed us right up and was hearty and filling.

Ingredients

Soup

• 2 skin on bone in chicken breasts
• 4 large stalks of carrots, diced
• 3 celery stalks, diced
• 1 small onion or 1/2 a large onion, diced
• 1 leek, halved and sliced
• 3 cloves garlic, minced
• 1 tbsp butter + 2 tbsp butter
• 1 tbsp olive oil
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 2 tbsp flour
• 4 cups chicken bone broth (or beef works)
• 1 cup milk
• Splash of worcestershire sauce
• Splash of franks red hot sauce
• Salt and pepper

Dumplings

• 1 1/4 cups flour
• 2 tbsp cold butter
• Good pinch of salt
• Pinch of garlic powder
• 1 teaspoon baking powder
• 1/2 cup cold whole milk
• 1/4 cold sour cream
• 1 tbsp chopped fresh chives
• 1 teaspoon chopped parsley

Instructions

1. Season your chicken with salt and pepper and sear in your large dutch oven with 1 tbsp of butter and 1 tbsp of olive oil on both sides (around 3-5 minutes each) over medium heat
2. Remove the chicken and add the chopped veggies (except the garlic) - once those cook down (around 5 minutes or so) add the garlic and chopped sage and thyme
3. Make a roux by adding remaining 2 tbsp butter and 2 tbsp flour to the veggies and let the flour cook off for 2 minutes
4. Slowly incorporate the 4 cups of bone broth while mixing the soup and put the whole chicken back in - cover and let cook for 20 minutes - remove and pull the white meat from the bones
5. Add the chicken back in with 1 cup of milk, hot sauce, worcestershire, and salt & pepper to taste
6. CHICKEN SKINS: (optional) in a 400 degree oven lay out the chicken skin and let cook on each side for 5 minutes or until golden brown, reserve for topping
7. DUMPLINGS: combine all ingredients being sure to mix in the cold butter with your hands first then scoop on top of the soup - let cook covered for 15 minutes
8. Serve once the dumplings plump up and top with chicken skin, parsley, chives, a squeeze of lemon, olive oil, and pepper (all optional) - ENJOY!