Creamy Chicken & Dumplings

My sister requests me to make this recipe for her every month and it simply never gets old. The melt-in-your-mouth dumplings paired with the creamy broth is the perfect combination!

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Creamy Chicken & Dumplings

Yield 6

Author Kirsten Deneka

Prep time

20 Min

Cook time

40 Min

Total time

1 Hour

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Ingredients

Soup

• 3 carrots
• 3 celery stalks
• 1 yellow onion
• 2 tbsp olive oil
• 4 garlic cloves
• 1 tsp oregano
• 1 tsp dried parsley
• 1/4 tsp dried thyme
• 1/4 cup butter
• 4 cups chicken broth
• 1 cup whole milk
• 3 cups shredded cooked chicken
• 1 cup frozen peas
• 1 tsp worcestershire sauce
• 2 1/2 tsp salt (+ more to taste)
• Pepper to taste

Dumplings (Makes 15)

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp sugar
• 1 tsp garlic powder
• 1 tsp dried parsley
• 3/4 cup greek yogurt
• 3/4 cup whole milk
• 1/4 cup melted butter

Instructions

1. Saute diced carrot, onion and celery in olive oil for about 7-10 minutes on medium heat in a dutch oven until softened. Add 1 tsp salt & pepper to taste.
2. Add spices, and minced garlic and cook for another 2 minutes.
3. Add chicken broth, milk, shredded chicken and peas and bring to a simmer on medium-low for 15 minutes.
4. While the soup is simmering, prepare dumplings. Mix dry ingredients in a large bowl and add milk, yogurt, butter and parmesan and fold in until just combined.
5. Use a cookie scoop to portion dumplings on top of the simmering soup and cover for 15 minutes on low.

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