EASY WEEKNIGHT CHICKEN RECIPES RECIPES

Name: Easy Weeknight Chicken and Dumplings
Prep time: 15 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp. olive oil; 1 1/2 lb. boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 bay leaves; 1 sprig thyme; 1 (8-ounce) package sliced mushrooms; 3 tbsp. all-purpose flour; 2 (32-ounce) containers chicken stock; 1 1/2 c. all-purpose flour, spooned and leveled; 1 1/2 tsp. baking powder; 1 tbsp. fresh thyme; 1 tsp. kosher salt; 3/4 c. buttermilk; 1 large egg

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EASY WEEKNIGHT CHICKEN AND DUMPLINGS RECIPE

Easy Weeknight Chicken and Dumplings Recipe image

Add this hearty Southern soup to your weeknight meal rotation!

Provided by Charlyne Mattox

Categories weeknight meals dinner main dish soup

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tbsp. olive oil
1 1/2 lb. boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
1 sprig thyme
1 (8-ounce) package sliced mushrooms
3 tbsp. all-purpose flour
2 (32-ounce) containers chicken stock
1 1/2 c. all-purpose flour, spooned and leveled
1 1/2 tsp. baking powder
1 tbsp. fresh thyme
1 tsp. kosher salt
3/4 c. buttermilk
1 large egg

Steps:

Make soup: Heat oil in a large Dutch or pot oven over medium-high heat. Season chicken with salt and pepper. Cook, in batches, turning once, until brown and just cooked through, 8 to 10 minutes. Transfer to a plate and shred with two forks; reserve pot. Reduce heat to medium. Add onion, carrots, celery, bay leaves, and thyme sprig to reserved pot. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are starting to soften, 2 to 4 minutes. Add flour and cook, stirring, 30 seconds. Add stock and chicken. Bring to a boil. Reduce and simmer until starting to thicken slightly, 6 to 8 minutes. Make dumplings: Meanwhile, combine flour, baking powder, thyme, and salt in a bowl. In a measuring cup whisk together buttermilk and egg. Add wet ingredients to dry ingredients and stir to combine.

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