2 large chicken breasts, trimmed of excess fat
kosher salt and pepper
2 tbsp. olive oil
1-1.5 cups chopped yellow onion (1 medium onion)
2 garlic cloves, minced
1 sprig of fresh thyme (substitute 1/2 tsp. dried thyme if you need to)
2 cups of carrots, chopped into roughly 1/2-inch pieces (believe it or not I only had baby carrots on hand so I simply cut them in half!)
1 cup of celery, stalks chopped 1/4-inch thick
1/4 cup flour
6 cups chicken stock (I don’t need to tell you that homemade is better. I happened to have some in my freezer, but 90% of the time I don’t, so low sodium chicken stock is A-Okay)
1 cup water
3 tbsp. chopped fresh dill, divided in half (use 1.5 tbsp. if substituting dried dill)
4 tbsp. chopped fresh parsley, divided in half (dried parsley is like rabbit food. do NOT substitute.)
2 cups all-purpose flour
1/2 tsp. kosher salt
1/8 tsp. ground black pepper
1 tbsp. baking powder
1/2 cup heavy cream
1/2 cup buttermilk (You may use a whole cup of heavy cream if you wish, and omit the buttermilk)
2 tbsp. butter
*I forgot to count as I was making them, but I think the dumpling batter makes about 20 dumplings, if not more. This dish will definitely serve up to 6 people.
Pre-heat oven to 375 degrees. Season both sides of the chicken breasts with kosher salt and pepper and place on a rimmed baking sheet (I almost always use parchment paper because it makes clean-up a breeze.) Bake on the middle rack in the oven for 20-25 minutes, or until the chicken’s internal temperature registers 160 degrees. Allow to cool, then using 2 forks, break the chicken up into large shreds. You should get 3-4 cups worth. Cover and set aside.
Pour the olive oil in a Dutch oven or heavy-bottomed large pot and turn on to medium-low heat. Add onion, 1/2 tsp, of kosher salt and 1/4 tsp. of black pepper. Cook until the onions are softened and slightly translucent, 5-7 minutes. (Keep the heat on medium-low, we’re not looking to brown!)Step 3:
Add the minced garlic and thyme and cook for 30 seconds, until fragrant. Then add the carrots and celery. Stir to combine.
While the carrots and celery are cooking, it’s a good time to form the dumpling dough, which doesn’t take long at all. Combine the flour, salt and pepper, and baking powder in a medium-sized bowl and stir to combine. In a small saucepan, combine the heavy cream, buttermilk, butter, and half of the total dill and parsley. When it just comes to a simmer, pour it onto the flour mixture and stir just enough so that the dough comes together. I had to add a couple extra tablespoons of buttermilk, which is sometimes necessary. Just try your best not to overwork the dough.
When the 10 minutes are up on the veggies, add the 1/4 cup of flour and bring to medium heat, stirring the flour in until it looks gummy and weird, about a minute.
Pour the chicken stock and water into the pot and bring to a boil. Once the stew reaches a boil, lower it to a simmer (medium-low), fish out the thyme sprigs and start forming the dumplings and dropping them into the pot. Just grab a couple tbsp. at a time, and roll them into loose dumplings, about 1.5 to 2-inches big.