Chicken and Dumplings

Step 1

Melt the butter in a large pot or dutch oven over medium high heat.  Add in the onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables are soft.

Step 2

Add in the garlic and cook for 1 minute until aromatic.

Step 3

Stir in the flour and cook for 1 minute, stirring constantly.

Step 4

Gradually add in the chicken broth and water, stirring to combine.

Step 5

Bring the mixture to a boil. Stir in the chicken, Worcestershire sauce, salt, pepper and dried thyme leaves.

Step 6

Simmer on low for approximately 20 minutes until the chicken is cooked through. Remove the chicken, shred and return it back to the pan.

Step 7

Stir in the half and half and frozen peas and allow them to cook while you prepare the dumplings.

Step 8

Whisk together the flour, baking powder, salt and thyme together in a mixing bowl.

Step 9

Make a well in the center of the flour mixture and pour in the milk and melted butter.

Step 10

Stir together with a wooden spoon or spatula until just combined.

Step 11

Use a cookie scoop to drop the dumpling dough into the soup. Do not overlap the dumplings.

Step 12

Once the dumplings are added to the pan, gently push them down into the soup so that a small amount of liquid covers them.

Step 13

Bring the mixture to a low simmer. Cover and cook the dumplings for 15 minutes with the lid on the pan. Do not remove the lid during this cook time.

Step 14

After this time, check the doneness of the dumplings by inserting a toothpick into the center of a dumpling to ensure that the toothpick comes out clean. If the dumplings are not done, continue to cook, covered for a few more minutes until cooked through.

Step 15

Once the dumplings are cooked through, serve warm topped with parsley and enjoy!