Chicken and Dumplings

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Hey y’all! It was chilly this morning, so I had to make a big pot of chicken and dumplings. And let me tell y’all… it was GOOD!

I already know y’all are gonna ask for the recipe, so here y’all go!

Chicken & Dumplings

Ingredients

Chicken

* 4 chicken breasts, sliced in half
* 2 tbsp That’s Good Right There Earthy Herby Creole
* OooWee All Purpose Seasoning, to taste
* 2 tbsp olive oil
* 3 celery stalks, chopped
* 3 carrots, chopped
* 1 sweet onion, chopped
* 3 cloves garlic, minced
* 3 cups water
* 1 tbsp Better Than Bouillon
* 2 sprigs thyme
* 1 sprig rosemary
* 2 bay leaves
* ½ stick butter
* 1 tbsp black pepper
* 2 tbsp parsley
* ⅓ cup heavy cream

Dumplings

* 1½ cups all-purpose flour
* 1 tbsp baking powder
* 1 tsp sugar
* ½ tsp salt
* 1 tsp garlic powder
* 1 tbsp dried parsley
* 2 tbsp melted butter
* ½–¾ cup milk

Instructions

Season chicken with Creole and OooWee seasoning. Heat oil in a Dutch oven and brown the chicken. Remove and sauté the celery, carrots, and onion until tender. Add garlic and cook for 1 minute.

Return chicken to the pot. Add water, Better Than Bouillon, thyme, rosemary, and bay leaves. Bring to a boil, then cover and simmer for about 2 hours, or until tender.

Mix all dumpling ingredients until a soft dough forms.

Remove and shred the chicken, then return it to the pot. Remove the herbs and bay leaves. Add butter, black pepper, parsley, and heavy cream.

Drop spoonfuls of dumpling dough into the simmering broth. Cover and cook for about 15 minutes, or until the dumplings are fluffy and cooked through.

Serve hot and enjoy!
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