Chicken Stew and Dumplings

chickenstewdumplings There’s something about a bowl of chicken and dumplings that makes you feel all the feels. It’s total comfort food, and this version makes it easy to enjoy on any night of the week. It’s ready in about an hour, with only 20 minutes of active prep. This recipe keeps things simple, yet still brings the flavour. The dumplings puff up perfectly, creating tender, melt-in-your-mouth bites that are sure to bring all the comfort food vibes you are looking for.

1 Tbsp. extra-virgin olive oil
3 medium ribs celery, sliced
3 medium carrots, diced
1 medium white onion, diced
3 cloves garlic, minced
3 chicken breasts, boneless, skinless
1 tsp. sea salt
½ tsp. black pepper, freshly ground
8 cups chicken broth

Dumplings:
2 cups all-purpose flour, unbleached
3 tsp. baking powder
1 tsp. sea salt
1 cup buttermilk

Heat a large Dutch oven over medium-high heat. Add 1 Tbsp. olive oil and heat for about 1 minute. Add the sliced celery, diced carrots and diced onion. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add 3 cloves minced garlic and cook for an additional 1 minute until fragrant.

Add 3 boneless skinless chicken breasts to the pot and season with 1 tsp. salt and ½ tsp. black pepper. Pour in 8 cups chicken broth and bring to a boil.

Boil for 15-20 minutes, or until the chicken is cooked through and shreds easily with a fork. Using two forks, shred the chicken directly in the pot or remove to a cutting board to shred, then return it to the pot.

In a medium-sized mixing bowl, whisk together the 2 cups all-purpose flour, 3 tsp. baking powder, and 1 tsp. salt. Gradually add 1 cup buttermilk, stirring until well combined.

Drop spoonfuls of the dumpling batter directly into the simmering soup. Cover the pot and let simmer for 20 minutes, until the dumplings are fluffy and steamed.

Ladle the chicken and dumplings into bowls and serve hot.