Chicken and Noodles with Parmesan Dumplings

The title might make this seem like a challenging recipe, but trust me, it couldn't be simpler. It's basically a one-pot + one-bowl dish. And once the dumplings are nestled on the chicken and noodles (and the lid is on), the steam does all the work! 

Pure comfort and joy in one pot!

Chicken and Noodles with Garlic-Parmesan Dumplings

1 tablespoon olive oil
1/2 pound diced chicken breast
1 large carrot, diced
1/2 cup chopped onion
2 cloves garlic, minced 
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
5 ounces egg noodles (regular or yolk-free), cooked according to package directions
1/2 cup frozen corn
1/2 cup frozen peas
Dumplings: 
1 cup flour
2 tablespoons grated parmesan cheese
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup buttermilk

Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook until browned on all sides.

Add the carrot, onion, garlic, oregano, salt, and pepper and stir to coat. Cook for 1 minute.

Add the broth and bring to a simmer. Simmer for 5 minutes. 

Meanwhile, in a bowl, combine the flour, parmesan, baking powder, baking soda, oregano, salt, and pepper. Mix well with a fork. 

Add the buttermilk and mix until the mixture forms a dough. 

Add the noodles, corn and peas to the chicken mixture and return to a simmer. Using a large spoon, drop the dumplings onto the simmering liquid. Cover and cook for 5 minutes - no peeking! 

Serve while still bubbly and hot! 

Serves 4