Creamy Chicken and Dumplings featuring a hearty soup loaded with chicken, extra dumplings, carrots, and celery.
Place enameled cast iron Dutch oven, or large pot, over medium-high heat and the olive oil. Add carrots, celery, and onion and sauté until coated evenly in oil. Place lid over Dutch oven and allow to cook for 5-8 minutes, until carrots have slightly softened.
Add broth and bring to a boil. Lower heat to medium-low and simmer for 15 minutes.
Shred the chicken and add to the pot.
For the dumplings, whisk together flour, baking powder, and 1 1/4 teaspoon Kosher salt in a medium-sized mixing bowl. Stir in milk until completely incorporated. Knead gently with your hands, if needed, to bring the dough together.
Drop a heaping tablespoon of dough into the broth one at a time. Delicately, stir the dumplings so all sides are moistened. Cover to simmer for 20 minutes, or until no longer doughy in the center.
Once dumplings have finished cooking, pour in heavy cream and season with 2 teaspoons Kosher salt and pepper. Allow to cool slightly, serve, and enjoy!
The Anthony Kitchen