Chicken and Dumplings

Comfort food alert!

We had a little warm up around these parts, but let's be honest. It's still winter. It's still cold. We need some comfort food to stick to our bones. And this recipe is a kitchen classic you'll be enjoying for years to come.

I was thinking one night about how I could do some kind of fun twist on Chicken and Dumplings when I realized I just wanted pure, classic chicken and dumplings. And that's EXACTLY what this recipe is. You can make this dish in no time at all, with ingredients you likely already have hanging in your pantry and fridge.

The thing about chicken and dumplings is it's essentially like eating a big bowl of delicious chicken soup and dunking a yummy piece of bread in it...but the BREAD has already been dunked for your eating pleasure! It's genius really. The bread "bakes" in the hot soup, soaking in the delicious flavors. How great does that sound?! Mmm, I'm craving another bowl right now!

Here's what you need for Chicken and Dumplings* (Print Recipe!)

2 tablespoons vegetable oil
1 onion, diced
2 carrots, peeled and sliced
3 stalks celery, sliced
1 teaspoon dried thyme
8 cups chicken broth
1 tablespoon hot sauce
salt and pepper
1 1/2 pounds chicken breast
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 egg
1 1/4 cups milk

Here's what you do

Heat oil in a large pot or dutch oven over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, until softened. Add the thyme then bring to a boil. Once boiling, add the hot sauce, salt, pepper and chicken. Cook until the chicken is cooked through, about 15 minutes. Remove the chicken and shred it, then return it to the pot.

While the chicken cooks, whisk together the flour, baking powder, baking soda, salt, sugar, egg and milk until smooth. Bring the soup back to a boil and add the dumpling batter in heaping spoonfuls. Cover and cook for 10 minutes longer. Serve at once.

*Recipe adapted from Little Old Lady Recipes