She just loves to make simple, delicious, homestyle meals. With one pot on the stove, your nose will quickly find out why Pam’s Easy Chicken Dumplings has become a comfort food favorite! A thick, delicious roux packed with shredded chicken, sweet carrots, flavorful celery, and sliced mushrooms becomes a creamy backdrop for those forever-loved, moist, and airy dumplings. Pam’s Easy Chicken Dumplings always bring the comfort of home to the table. She knows the key to our hearts (and our tummies)!
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs, boneless and skinless
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 bay leaves
- 1 sprig thyme
- 1 (8-ounce) package mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 (32-ounce) containers chicken stock
For the dumplings:
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 3/4 cup buttermilk
- 1 large egg
Directions
Step 1 –In a large Dutch oven or pot over medium-high heat, add the olive oil.
Step 2 –Season the chicken thighs with the salt and the black pepper.
Step 3 –Add the seasoned chicken thighs to the heated olive oil, in batches and cook, flipping them once, until they are brown on both sides and reach an internal temperature of 165 degrees F and the juices run clear, about 8-10 minutes.
Step 4 –Transfer the cooked chicken thighs to a large plate and use two forks to shred them into bite-sized pieces. Set them aside.
Step 5 –In the same Dutch oven over medium heat, add the onion, the carrots, the celery, the bay leaves, 1 of the thyme sprigs, the salt, and the black pepper and cook, stirring occasionally, until the vegetables start to soften, about 4-6 minutes.
Step 6 –In a medium bowl, add the mushrooms and season them with the salt and the black pepper.
Step 7 –Add the seasoned mushrooms to the vegetable mixture and cook, stirring occasionally, until the mushrooms start to soften, about 2-4 minutes.
Step 8 –Add 3 tablespoons of the flour to the vegetable mixture and cook, stirring occasionally, about 30 seconds.
Step 9 –Add the chicken stock and the shredded chicken to the vegetable mixture and bring to a boil, stirring frequently.
Step 10 –Reduce the heat to a simmer and cook the soup until it begins to slightly thicken, about 6-8 minutes.
Step 11 –While the soup is cooking, in a large bowl, add the remaining flour, the baking powder, the remaining chopped thyme, and the remaining 1 teaspoon of salt and stir to combine.
Step 12 –In a glass measuring cup, add the buttermilk and the egg and whisk to combine.
Step 13 –Add the buttermilk-egg mixture to the flour mixture and stir to combine.
Step 14 –Drop the dumpling mixture on top of the chicken mixture in 6 large mounds.
Step 15 –Cover the Dutch oven and simmer the soup until the dumplings are cooked through and a toothpick inserted into the thickest part comes out with just a few moist crumbs, about 15-20 minutes.
Step 16 –Remove and discard the bay leaves and the thyme sprig from the soup.
Step 17 –Serve the soup immediately.
