Want to prep ahead? Great! Just hold off on the dumplings. You can make the soup up to 24 hour in advance and store it in the refrigerator. Make and cook the dumplings just before serving. Bring the soup back to a simmer over medium-high heat before adding the dumplings.
Chicken Stew with Parsley-Spiked Dumplings
For the soup:
1 cup chopped onion
1 cup peeled and sliced carrots (sliced into 1/4-inch thick rounds)
1 cup chopped celery (2 stalks celery)
2 cloves garlic, minced
3/4 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
For the dumplings:
1 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup buttermilk
1 tablespoon olive oil
To make the soup, heat the oil in a large stock pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic and cook for 2 minutes, stirring frequently. Add the chicken and cook just until golden brown on all sides, stirring frequently. Add the oregano, thyme, salt, and pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the broth and bring to simmer. Partially cover and simmer for 10 minutes.
Meanwhile, to make the dumplings, in a medium bowl, combine the flour, parsley, baking powder, baking soda, salt, and pepper. Add the buttermilk and oil and stir with a fork until the mixture comes together.
Using a small scoop (or large spoon), drop 8 golf ball size dumplings on top of the simmering liquid. Cover the pan and cook for 5 minutes without lifting the lid (no peeking!), until the dumplings are puffed up and cooked through.
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