A classice take on an American comfort food staple.Here is what you'll need!COZY CHICKEN AND DUMPLINGSServes 6INGREDIENTSSoup2 tablespoons oil2 pounds chicken breasts 1 large onion, diced4 carrots, sliced to ¼ in half rings3 garlic cloves, minced1 teaspoon salt5 tablespoons unsalted butter6 tablespoons all-purpose flour6 cups chicken broth½ cup heavy cream½ teaspoons dried thyme2 bay leaves1 ½ frozen peas4 tablespoons fresh minced parsley Dumplings2 cups all-purpose flour1 tablespoon baking powder½ teaspoon salt1 ⅓ cups heavy cream PREPARATIONIn a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside. Add carrot and onion and cook until just tender, about 3 minutes. Add garlic and stir for another minute. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps. Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover. In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough. Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test). Ladle into bowl, giving 1-2 dumplings per serving. Enjoy!Check us out on Facebook! - facebook.com/buzzfeedtastyMUSICSlide o’ HandLicensed via Warner Chappell Production Music Inc.Made by BFMP www.buzzfeed.com/videoteam.