Chicken and Dumplings PT40M https://img2.recipesrun.com/201907/2019/1018/55/5/763182/300x200x50.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

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

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.
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
Tracy Tracy
106 Recipes
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