From Scratch Chicken and Dumplings

Soup Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breast, cubed
• 1 cup diced onion
• 1 cup thinly sliced carrot
• 3 cloves garlic cloves, minced
• 1 teaspoon salt
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 2 bay leaves

Dumpling Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/3 cups heavy cream

Soup Directions

1. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
2. Add carrot and onion and cook until just tender, about 3 minutes.
3. Add the garlic and stir for another minute, until fragrant.
4. Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
5. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
6. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, cover, and cook for 15 minutes.

Dumpling Directions

1. In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
2. Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch in diameter (the dough should yield 14-16 dumplings).
3. Place the dough balls in the simmering soup (making sure they don’t touch) and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.