Name: Chicken And Dumplings. Recipe
Total time: 45 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

An incredibly easy, and incredibly delicious, recipe

How to make Chicken And Dumplings. Recipe

Tieghan Gerard

Crawler

American

<p>An incredibly easy, and incredibly delicious, recipe</p>

Non Vegetarian

olive oil

small shallot finely chopped

ribs of celery finely chopped

carrots finely chopped

fresh thyme

filtered water 4 cups, or low sodium chicken broth for more flavor

low sodium chicken broth 4 cups

rotisserie chicken 2 shredded chicken/carcass reserved for broth

All purpose flour

baking powder

sea salt + more to taste

Buttermilk

freshly ground black pepper

parmesan for serving

In  a medium soup pot, set over medium heat, heat the oil. Once the oil is hot, but not smoking, add the shallot, celery and carrots. Next, mix in the fresh thyme sprigs. Cook until the vegetables are softened, about 3 minutes.

step 1

Pour in the water and chicken broth. Place the chicken carcass (shredded chicken removed) in the center of the pot. Bring to a simmer and cover the pot. Cook for 15-20 minutes or until very fragrant.

step 2

Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder and salt. Add the buttermilk and mix until just combined.

step 3

Remove the carcass from the broth water and discard. At this time the broth should be flavorful and fragrant. Give it a taste and adjust the seasonings according to your liking. I added a heavy pinch of salt. Depending on the rotisserie chicken you're using, you may need to skim the top of the broth to remove some of the fat.  Adrianna (and I) prefer to leave the fat, as it adds great flavor!

step 4

Bring the broth to a medium boil. Drop a heaping tablespoon of the dough into the boiling point (the extreme heat from the bubbling point reacts with the baking powder in the dough to create a really fluffy dumpling). Continue until you've worked your way through all the dough. You should end up with 10-12 dumplings. Cover the pot so the dumplings can cook for about 2-3 minutes.

step 5

Carefully move the dumplings aside and slide the shredded chicken into the broth and allow to heat. Next, divide the dumplings and broth between 4 bowls and serve with a sprinkle of black pepper and parmesan cheese (if desired)

step 6

HalfBaked Harvest