Chicken & Dumplings

The Spice & Tea Exchange

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Indulge in a cozy and comforting “hug in a bowl” with this hearty dish. Tender chicken and vegetables enveloped in a creamy sauce create the perfect bed for pillowy dumplings. Accents of dill, chive, and tangy buttermilk will make this classic a new family favorite.

Chicken & Dumplings

Ingredients

  • 4 Tbsp unsalted butter, divided

  • 1 cup carrots, diced

  • 1 cup celery, diced

  • 1 ea sweet onion, diced

  • 1¼ cups all-purpose flour, divided

  • 4 tsp Buttermilk Ranch Seasoning, divided

  • 1 tsp Garden Mirepoix Sea Salt, divided

  • ½ tsp Paprika - Spanish Hot

  • 4 cups chicken broth

  • 1 cup whole milk, divided

  • 2 cups cooked chicken meat, shredded

  • ½ cup frozen peas

  • 1 tsp baking powder

  • chopped fresh parsley leaves or chives, optional

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  • Chicken & Dumplings (Kit)

Directions

  1. Prepare Soup. Heat a Dutch oven or braiser over medium heat with 2 tablespoons of butter. Once the butter has melted, add carrots, celery, and onion. Sauté until the onions are translucent and the vegetables become tender, about 5 minutes. Sprinkle ¼ cup flour, 1 teaspoon Buttermilk Ranch Seasoning, ½ teaspoon Garden Mirepoix Sea Salt, and Paprika - Spanish Hot over the vegetables. Cook for 1 minute, stirring often until the flour smells slightly nutty. Slowly add the chicken broth, stirring constantly until smooth and incorporated. Bring to a boil and let thicken, about 10 minutes. Lower heat to a simmer and stir in ½ cup of milk, shredded chicken, and frozen peas.

  2. Prepare Dumplings. Add remaining 2 tablespoons butter to a small microwave-safe bowl. Microwave in 10-second intervals until just melted; set aside. To a mixing bowl, add 1 cup flour, baking powder, remaining 3 teaspoons Buttermilk Ranch Seasoning, and ½ teaspoon Garden Mirepoix Sea Salt; mix to combine. Add melted butter and stir until the flour forms a sandy texture. Stir in remaining ½ cup milk until just combined. The dough should be a little shaggy. Using a tablespoon, drop the dumpling dough into the simmering soup. Cover; cook for 15 minutes. After 15 minutes, test a dumpling with a toothpick; it should come out clean. If the toothpick does not come out clean, cover and cook for an additional 5 minutes.

  3. Divide the chicken and dumplings into serving bowls. Garnish with fresh parsley or chives, if desired.
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