Chicken & Dumplings

Do I dare say that this is better than or as delicious as Cracker Barrell?! This recipe is a perfect southern comfort meal that truly hits the spot. I used fresh herbs from my little garden that added an extra blast of flavor.

Let's get to the recipe...

INGREDIENTS

4 Boneless Chicken Thighs, about 2lbs

3 Tbsp Butter

2 Lg Carrots, peeled and diced

1 Md Onion, diced

2 Stalks of Celery, sliced

1 Tbsp Fresh Parsley, finely chopped

1 Tbsp Fresh Thyme, stripped from the stems

2 tsp Salt

1 tsp Black Pepper

1 Bay Leaf

8 Cups of Chicken Broth

1 Can of Buttermilk Biscuits, do not use the flaky kind

1/4 Cup of Flour

1/4 Cup of Heavy Cream

Garnishments: a sprig or two of thyme, a stem of parsley

INSTRUCTIONS

1. In a large Dutch Oven on medium high heat, melt the Butter. Add in the onions, carrots, and celery and cook until the onions become translucent and the carrots start to soften.

2. Add in your herbs and spices and mix well.

3. Add the chicken thighs and chicken broth. Bring everything to a boil and let cook for 20 minutes.

4. While the chicken cooks, prepare the dumplings. Remove the biscuits from the canister and place on a well floured workspace. Make sure each side of the biscuits are covered in flour.

5. Using your fingers, flatten the biscuits out before cutting each into 4-8 pieces. Set them aside.

6. Once the chicken is done cooking, remove it from the pot and shred with a fork.

7. Add in the dumplings one-by-one so they do not clump together. Stir well and let the soup boil. They will float.

8. Add in the shredded chicken and simmer until the dumplings are cooked. They will begin to shrink in size and may even split into smaller pieces.

9. Lastly, add in the heavy cream, stir well and then remove from the heat.

10. Serve immediately, or let the soup sit for 5-10 minutes to thicken up.

Garnish with a sprig of thyme and enjoy!