Dutch Oven Chicken and Dumplings
Servings 4
Ingredients
- 1 1/2 lbs chicken thighs boneless
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup onions chopped
- 2 tsp minced garlic
- 1/2 cup all purpose flour
- 2 tbsp butter
- 6 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 tsp thyme
- 2 bay leaves
- 2 tsp chicken bouillon paste
- 1 tsp garlic powder
- 2 tbsp olive oil
- salt and pepper
Dumplings
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup milk
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a Dutch oven or heavy bottomed pot. Add chicken and cook for 4 minutes on each side. Remove the chicken and set aside.
- In the same pot, add the butter. Once melted, add the carrots, celery and onion and sauté until they begin to soften, about 5 minutes. Add in the minced garlic and stir for 30 seconds.
- Add in the flour and stir until the vegetables are all coated. Add in the chicken broth, bouillon paste, bay leaves, garlic powder and thyme.
- Chop the chicken up into bite size pieces and add it back to the pot. The chicken will finish cooking in the soup.
- Bring to a boil, cover and reduce the heat to low. Simmer on low for about 15 minutes, stirring occasionally. Taste the soup and season with salt and pepper if needed.
- While the soup is simmering, make the dumplings. In a medium bowl, add in the flour, baking powder, salt and pepper. Stir until all combined. Add in the milk and stir until the mixture becomes doughy.
- Once the soup has simmered for the 15 minutes, stir in the heavy whipping cream. Drop in the dumplings one tablespoon at a time. Cover and simmer an additional 10 minutes. Remove the bay leaves before serving.