Weeknight Chicken and Dumplings

Yield:

8 servings

For the soup

Instructions

In a large Dutch oven or soup pot, heat the oil over medium heat. Add all the vegetables, salt, and pepper, and cook, stirring often, until the onions are translucent, 6 to 8 minutes. Add the chicken stock, bring to a boil, then reduce heat to a simmer and cook for 15 minutes.

Meanwhile, make the dumplings.

For the dumplings

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
6 tablespoons salted butter, melted
¾ cup buttermilk

Instructions

In a large bowl, combine the dry ingredients. Stir in the butter with a fork until well distributed. The mixture will look crumbly. Add the buttermilk and gently stir with a spatula just until the dough comes together.

Add the chicken to the soup pot, then use a cookie scoop or a large spoon to scoop out golf ball–size dumplings and drop them into the broth. Cover the pot and cook until the dumplings are fully cooked, 10 to 12 minutes more. Garnish with the reserved fennel fronds, and serve.