Chicken and Dumplings

By Tracy

6 Person

40 Minutes

328 Calories

Chicken and dumplings are the ultimate comfort food and a classic Southern dish. If you’ve never heard of it, it’s basically a homemade chicken soup. You make the soup by simmering a whole chicken in a pot with water, vegetables, and seasonings, creating a flavorful chicken stock. Then the chicken is shredded and added back to the stock. The dumplings are made with a biscuit-like dough that’s dropped into the hot stock and cooked in the liquid. The result is a delicious, comforting and hearty meal that’s perfect to warm you up on a cold day.

Ingredients

Dumplings

1 tbsp. chopped parsley
1 large egg
1/2 cup buttermilk
1/2 tsp. kosher salt
1 1/2 tsp. baking powder
1/2 cup all-purpose flour
1/2 cup white whole wheat flour

Soup

freshly ground black pepper
kosher salt
1 tbsp. lemon juice
1/4 cup fresh parsley, chopped
6 cups homemade or prepared chicken stock
1 bay leaf
1/2 tsp. dried thyme
2 tbsp. flour
2 cloves garlic, finely chopped
2 cups diced Calabasas squash or carrots
4 stalks celery, sliced
1 1/4 cups yellow onion, chopped
2 tbsp. olive oil
3 cups diced or shredded chicken

Method

01

Heat the oil in a large stockpot over medium heat and add the onion, celery, squash and garlic. Saute the vegetables until they start to soften, 4-5 minutes.
02

Sprinkle the flour and stir to combine. Cook 1-2 minutes, then add the thyme, bay leaf and chicken stock. Bring to a simmer, then cover and simmer until the vegetables are cooked for about 10 minutes. Stir in the chicken, parsley, lemon juice, and salt and pepper to taste.
03

To make the dumplings, whisk the flours, baking powder, and salt together in a medium bowl. Stir the buttermilk, egg, and parsley together in a second bowl. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
04

Using two spoons, drop balls of the dumpling dough into the simmering soup. Each dumpling should be about two teaspoons big- they will expand a lot in the soup. Cover the pot and cook until the dumplings are fluffy and cooked through, 10-12 minutes.
05

Garnish with chopped parsley and plenty of black pepper.

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Chicken and Dumplings

3.6

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 328 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Dumplings

1 tbsp. chopped parsley

1 large egg

1/2 cup buttermilk

1/2 tsp. kosher salt

1 1/2 tsp. baking powder

1/2 cup all-purpose flour

1/2 cup white whole wheat flour

Soup

freshly ground black pepper

kosher salt

1 tbsp. lemon juice

1/4 cup fresh parsley, chopped

6 cups homemade or prepared chicken stock

1 bay leaf

1/2 tsp. dried thyme

2 tbsp. flour

2 cloves garlic, finely chopped

2 cups diced Calabasas squash or carrots

4 stalks celery, sliced

1 1/4 cups yellow onion, chopped

2 tbsp. olive oil

3 cups diced or shredded chicken

03 Method

Step 1

Heat the oil in a large stockpot over medium heat and add the onion, celery, squash and garlic. Saute the vegetables until they start to soften, 4-5 minutes.

Step 2

Sprinkle the flour and stir to combine. Cook 1-2 minutes, then add the thyme, bay leaf and chicken stock. Bring to a simmer, then cover and simmer until the vegetables are cooked for about 10 minutes. Stir in the chicken, parsley, lemon juice, and salt and pepper to taste.

Step 3

To make the dumplings, whisk the flours, baking powder, and salt together in a medium bowl. Stir the buttermilk, egg, and parsley together in a second bowl. Pour the wet ingredients into the dry ingredients and gently fold until just combined.

Step 4

Using two spoons, drop balls of the dumpling dough into the simmering soup. Each dumpling should be about two teaspoons big- they will expand a lot in the soup. Cover the pot and cook until the dumplings are fluffy and cooked through, 10-12 minutes.

Step 5

Garnish with chopped parsley and plenty of black pepper.

04 Author