Old Fashioned Homemade Chicken and DumplingsPT75Mhttps://img1.recipesrun.com/201907/2019/1018/92/b/653237/300x200x90.jpg Some classic recipes are worth taking a little extra time for and making sure you get them just right! This recipe for homemade chicken and dumplings is rich and luxurious and full of layered flavors all topped with fluffy dumplings. We have creamy broth, fluffy biscuits, tender veggies, and tasty chicken all brought together for the perfect cozy dinner to ward off the winter blues. This old-fashioned chicken dinner is sure to please the whole family!6 servings
Ingredients:
2 tbsp. chopped fresh chives3 tbsp. unsalted butter, melted and cooled5 oz. buttermilk1/4 tsp. baking soda2 tsp. baking powder1/4 tsp. black pepper1 tsp. kosher salt1 cup all-purpose flour1/2 cup heavy cream1 bay leaf1 tsp. dried thyme1/4 tsp. black pepper1 tsp. kosher salt4 stalks celery, sliced4 medium carrots, peeled and sliced8 cups low or no sodium chicken stock4 tbsp. all-purpose flour1 clove garlic, minced1 medium leek, white and light green, chopped1 medium yellow onion, chopped4 tbsp. unsalted butter2 cups cooked chicken, diced
Some classic recipes are worth taking a little extra time for and making sure you get them just right! This recipe for homemade chicken and dumplings is rich and luxurious and full of layered flavors all topped with fluffy dumplings. We have creamy broth, fluffy biscuits, tender veggies, and tasty chicken all brought together for the perfect cozy dinner to ward off the winter blues. This old-fashioned chicken dinner is sure to please the whole family!
Read More
01
Information
Gradeeasy
Serving
6 servings
Calorie450 Kcal
Prep Time15 Mins
Cook Time60 Mins
Total Time75 Mins
02
Ingredients
Dumplings
2 tbsp. chopped fresh chives
3 tbsp. unsalted butter, melted and cooled
5 oz. buttermilk
1/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. black pepper
1 tsp. kosher salt
1 cup all-purpose flour
Chicken Soup
1/2 cup heavy cream
1 bay leaf
1 tsp. dried thyme
1/4 tsp. black pepper
1 tsp. kosher salt
4 stalks celery, sliced
4 medium carrots, peeled and sliced
8 cups low or no sodium chicken stock
4 tbsp. all-purpose flour
1 clove garlic, minced
1 medium leek, white and light green, chopped
1 medium yellow onion, chopped
4 tbsp. unsalted butter
2 cups cooked chicken, diced
Sponsored Links
Sponsored Links
03
Method
Step 1
Melt the butter on low in a large pot or Dutch oven. Add the onion and leek along with a pinch of salt and saute until very soft, about 15 minutes. Add the flour, increase the heat to medium, and stir with a whisk for 2 minutes.
Step 2
Pour in the stock and whisk as it comes to a simmer and starts bubbling. Simmer the stock for 30 minutes, whisking as needed. (Mix the dumpling batter now.)
Step 3
Add the carrots, celery, salt, pepper, thyme, and bay leaf. Bring back to a simmer. Add the cream and diced chicken.
Step 4
Once the soup has come back to a simmer, drop in the biscuits in generous tablespoon-sized amounts into the soup.
Step 5
Reduce the heat to low, cover, and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through. Taste and adjust the seasonings as needed. Serve with extra chopped chives over the top.
Step 6
In a large bowl, whisk together the flour, salt, pepper, baking powder, and baking soda. In another bowl, whisk together the buttermilk and melted butter.
Step 7
Pour the buttermilk mixture into the flour. Sprinkle the chives over the top. Using a large silicone spatula, mix the dumpling batter together in a few swift strokes. Do not overmix.
Step 8
Set the batter aside until it is time to add the dumplings to the soup.
Remember me
Sign in with facebook
