“For physical training is of some value, but godliness has value for all things, holding promise for both the present life and the life to come. . .” 1 Timothy 4:8
Chicken & Dumplings with Mushrooms & Artichokes is the the epitome of comfort food amplified. It’s a little retro and a little contemporary a the same time.
When I was growing up, one of my favorite dishes my mom made was Chicken & Dumplings. They were so good and it brings such wonderful memories to me.The dumpling recipe is still my mom’s recipe but I added my own touch to the soup.
I love mushrooms and artichokes and I think they add an earthiness and freshness to the dish. What’s also great about this dish is that you cook the whole thing in one pot, which is less clean-up for you at the end. The dumplings are drop dumplings (like biscuits) so no rolling the dough and making a mess on the counter.
What to make something that not only will fill your tummy but soothe your soul? Chicken & Dumplings with Mushrooms & Artichokes is just the dish for you.
Mama Fawn’s Tips. . .
- Have all your ingredients ready to go since this dish cooks in no time.
- To save on time, buy all your ingredients already cut.
- Do not use marinated artichokes for this recipe.
- Make sure you do not lift the lid while the dumplings are cooking. They will not be cooked through if you do.
- Letting the soup sit for a few minutes will let the soup thicken.
- Adding the bouillon cube, gives the broth a more intense chicken flavor.
Chicken & Dumplings with Mushrooms & Artichokes
Course: DinnerCuisine: AmericanDifficulty: Medium6
servings10
minutes35
minutesIngredients
For soup:
1 tbsp olive oil
1 lb chicken breast, cut in bite size pieces
1 tsp salt, divided
2 tbsp butter
1 onion, diced
12 oz. mushrooms, sliced
1 cup shredded carrots
1 14 oz. chopped artichokes, drained
3 tbsp flour
1 chicken bouillon cube, crushed
5 cups chicken broth
For Dumplings:
2 cups flour
¼ tsp salt
2 ½ tsp baking powder
¾ cup milk or broth
1 egg, beaten
Directions
- In a dutch oven, heat oil over medium heat, add the chicken and ½ tsp salt. Cook until the chicken is no longer pink, about 4-5 minutes. Remove the chicken with a slotted spoon from the dutch oven and keep warm.
- Melt butter in the same pot over medium heat and add the mushrooms and onions. Cook until the onions and mushrooms are tender, about 10 minutes.
- Meanwhile, combine the flour, salt, baking powder, milk and egg to make the dumplings. Mix well and set aside until ready for use.
- Add the carrots to the pot and continue to cook for 2 minutes. Add the artichokes and flour and mix well. Cook for another 2 minutes. Add the chicken, crushed bouillon cube, and chicken broth and turn up heat to medium high. When the soup comes to a boil, drop the dumplings by the large teaspoon into the soup. Cover the soup with a lid and bring down the heat to medium (light boil) and simmer for 12 minutes. Do not lift the lid during this cooking time!)
- Let sit for a few minutes before serving. Enjoy!
