The ultimate chicken soup for the soul (literally). This recipe for Chicken and Dumplings is as comforting and belly-warming as it gets. It’s thick, creamy, and full of tender veggies, shredded chicken, and fluffy dumpling clouds. My version uses fresh parsley and cornmeal in the dumpling batter, for added texture and flavor. You’ll find yourself going back for seconds (and thirds) every time.
1lbcooked chickenshredded or diced (about 2-3 cups)
1/2cuphalf and half
salt & pepperto taste
1tsp baking powder
salt & pepper to taste
Melt butter over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots and garlic, plus a generous pinch of salt and pepper, and sauté until soft and fragrant, about 5 minutes.
Sprinkle the flour all over the mixture, and stir until everything is coated and combined. Let the mixture cook, stirring frequently, for another 2-3 minutes until the flour starts to darken.
Add the chicken broth and milk, as well as the shredded chicken, to the pot and bring to a simmer, stirring frequently. If your soup seems a little too thick as it’s simmering, add some water 1/4 cup at a time.
Let soup simmer for about 15 minutes, then lower the heat and stir in the fresh herbs and half and half. Taste, and adjust salt and pepper to your liking. Let that continue cooking on low for another 5 minutes while you make your dumplings.
In a mixing bowl, combine all the dry ingredients, then stir in the buttermilk slowly, stirring until you get a sticky dough mixture. You may not use all the liquid. You want the dough to be wet and sticky, but thick enough to form clumps.
With the soup still simmering, drop small spoonfuls of the dumpling mixture into the soup. (You don’t want them larger than a tablespoon).
Put the lid on the soup, and continue cooking on low heat for another 5-10 minutes until the dumplings are cooked through.
*If you don’t have buttermilk, you can make your own! Mix a tablespoon of distilled white vinegar with a cup of milk, let it sit for ten minutes, and BAM. Buttermilk.