Chicken and Dumplings

This just sounded so good to me the other night! It tastes like a big bowl of comfort food, and was so dang easy to make. My boys all loved it too! The biscuit part can be made in several ways from making homemade biscuits ahead of time to have on the side (which I totally forgot to do), or the easier route I took was to drop the dumpling dough into the soup itself-more of the “dumpling” style. Either way, both would be so good! As for the chicken part, I tossed a whole chicken that I had into the crockpot on low in the morning with about 1/2 a cup of chicken broth, salt, pepper, and garlic powder. I let it cook about 4-6 hours, and it just shred so stinking good. No matter what, more chicken is better for this recipe.

Made enough for family of 5, plus leftovers

What you need:

For the soup:

2-4 cups cooked chicken

4 TBSP butter

2 small sweet onions, chopped

4 celery stalks, chopped

5 carrots, chopped

1 TBSP minced garlic

1/4 flour

3 cups chicken broth

1 cup whole milk

1 tsp thyme

1 tsp garlic powder

salt, pepper

Top with choice of cheese!

Dumplings:

1.5 cups flour

1 tsp thyme

1 tsp salt

1 tsp garlic powder

1 tsp baking powder

1/2 cup whole milk

Whisk dry ingredients. Mix into a thick batter. Make into 1-2 inch balls.

What to do:

On medium, high heat add butter to a dutch oven.
Melt, and add veggies. Cook until slightly softened.
Add garlic, cook 2-3 minutes.
Add flour, then broth, whisk until mixed full.
Add seasonings.
Fold in chicken.
Bring to a boil.
Add milk, and allow to simmer.
Drop dumpling dough into soup, cover with lid, simmer for 12-15 minutes, until dumplings are cooked on inside.

Serve topped with cheese of choice!

Chicken and Dumplings