Old-Fashioned Chicken and Slick Dumplings

Ingredients

• 3 tablespoons butter
• 1 onion, finely chopped
• 3 celery stalks, finely chopped
• 3 carrots, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1/2 cup heavy cream
• Dumplings:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, cold
• 2/3 cup milk

Directions

1. In a large pot, melt the butter over medium-high heat. Add the onion, celery, carrots, salt and pepper. Cook for 5 minutes, stirring regularly, until the vegetables are softened.
2. Add the garlic and cook for 1 minute.
3. Add the flour and cook, stirring constantly, for 1 minute.
4. Slowly add the chicken broth, stirring constantly to prevent lumps from forming. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
5. Add the chicken, peas, and parsley, and cook for 5 minutes.
6. Add the cream and cook for 5 minutes more.
7. Meanwhile, in a medium bowl, combine the flour, baking powder, and salt. Cut in the butter with a fork or pastry cutter until it is the size of small peas.
8. Add the milk and stir until a soft dough forms.
9. Drop the dough by tablespoonfuls into the simmering soup.
10. Cover the pot and simmer for 20 minutes, or until the dumplings are cooked through.
11. Serve hot.

Interesting Facts

• Chicken and dumplings is a classic Southern dish, usually served in the winter with a side of greens.
• The original version of this dish was made with a biscuit-like dumpling made with lard.
• The dumplings are sometimes called “slick” dumplings because they get their name from the “slick” feel of the dough.
• This dish is also known as chicken and noodle in some parts of the US.