Old-Fashioned Chicken & Dumpling Noodles

 Comfort servings6 addedNovember 2018

• 2 tablespoons olive oil, divided
• 1 pound boneless chicken breasts, cut into bite-sized pieces
• sea or kosher salt and fresh black pepper
• 2 tablespoons butter
• ½ cup diced celery
• ½ cup diced carrot (or thinly sliced)
• ½ cup onion
• 2 clove minced garlic
• 1 bay leaf
• ½ teaspoon dried thyme
• 3 cups low-sodium chicken broth
• (optional) ¼ cup heavy cream
• 1 tablespoon fresh chopped parsley
• 1½ cups all-purpose flour, plus more if needed and for the work surface
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1 egg
• ½ cup milk

1. Heat one tablespoon oil in a large soup pot or Dutch oven over medium heat and cook the chicken in 2 batches, turning to brown on all sides. Remove to a plate and cover with foil.
2. Add the remaining tablespoon oil, butter, celery, carrot, onion, garlic, bay leaf, thyme and a couple dashes each of salt and pepper. Cook, stirring often about 10 minutes or until softened.
3. Stir in the broth and add the chicken back in with about ½ teaspoon salt and ¼ teaspoon black pepper. Optionally, add a ¼ cup of heavy cream. Bring to a simmer and maintain while you make the dumplings.
4. In a medium bowl whisk the flour, baking powder and salt together. Add the vegetable oil and work it into the flour with a fork until crumbly.
5. Make a well in the center and add the egg and milk. Stir together with a spoon. If the mixture seems too loose add another tablespoon or two of flour.
6. On a floured work surface roll half the dough out at a time with a floured rolling pin to about ⅛-inch thick.
7. Use a pastry wheel or pizza cutter to cut pieces ½-inch wide and 2 to 3 inches long.
8. Drop them into the simmering soup a few pieces at a time, gently mixing every so often.
9. Repeat with the remaining half of dough.
10. Place a lid on the pan and simmer 20 - 25 minutes, stirring every so often.
11. Before serving taste and season with more salt and pepper if needed. Remove the bay leaf and discard.
12. Stir in the fresh parsley and ladle into bowls. Garnish with grated Parmesan.