Chicken and Dumplings



·         2 TBS olive oil

·         4 boneless chicken breasts, 6 thighs or 1 whole rotisserie chicken
(can also substitute with Turkey)
·         5 stalks celery
·         5 carrots
·         1 large white onion
·         2 quarts of Chicken broth or stock
·         3 cups water
·         2 tsp dried thyme or 4 TBS fresh
·         3 bay leaves
·         ½ cup of flour
·         4 TBS butter

Dumplings:(can substitute all ingredients for Bisquick with just mix/milk and Thyme)
·         2 cups flour
·         1 TBS baking powder
·         ½ tsp baking soda
·         6 TBS unsalted butter, melted
·         ¾ cup buttermilk
·         2 TBS chopped fresh parsley, some reserved


Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. If you are using a premade chicken, chop up into large chunks or shred it with a fork and set aside.  Transfer to a plate and in the same pot add the butter, let melt then add the celery, carrots, onions and Thyme, season with salt and pepper, stir and cook until the vegetables begin to soften, about 10 minutes.

Add the chicken broth, bay leaves, and 3 cups water. Bring to a boil, lower and let simmer for about 20 minutes. Shred the chicken with 2 forks or cut into small chunks and return it to the pot. In a separate small bowl, whisk together ½ cup of flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, about 10 minutes.

Make the dumplings: Whisk together the 2 cups of flour, baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonful or 16 smaller spoon fuls. Simmer, covered, until the dumplings are firm, 10 mins for larger one and about 5-8 for smaller ones. Serve sprinkled with parsley.