Chicken and Dumplings PT40M https://img2.recipesrun.com/201907/2019/1018/55/5/763182/original.jpg 6 servings Ingredients: 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 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
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Chicken and Dumplings

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.
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    Sponsored Links

    Chicken and Dumplings

    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.
    Read More
    Method
    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
    • 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.
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      01 Information
      • Grade easy
      • Serving 6 servings
      • Calorie 328 Kcal
      • Prep Time 10 Mins
      • Cook Time 30 Mins
      • Total Time 40 Mins
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      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.
      05 Author
      Tracy Tracy
      125 Recipes