Chicken and Dumplings

Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This generous serving of soup is chock-full of vegetables and is hearty enough to pass as a complete meal.

$2.43 per serving

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 457
  • Fat: 19.7g
  • Saturated fat: 9.6g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 31.8g
  • Carbohydrate: 37.1g
  • Fiber: 3.5g
  • Cholesterol: 129mg
  • Iron: 3.5mg
  • Sodium: 906mg
  • Calcium: 142mg

Ingredients

  • Broth:
  • 12 cups cold water
  • 1 tablespoon whole black peppercorns
  • 4 chicken leg quarters, skinned
  • 3 celery stalks, sliced
  • 2 medium carrots, peeled and sliced
  • 2 bay leaves
  • 1 large onion, peeled and cut into 8 wedges
  • Dumplings:
  • 4.5 ounces all-purpose flour (about 1 cup), divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 3 tablespoons buttermilk
  • Remaining ingredients:
  • Cooking spray
  • 1 1/2 cups chopped onion
  • 1 cup thinly sliced celery
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 3/4 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 2 tablespoons finely chopped fresh chives

Preparation

  1. 1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).
  2. 2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.
  3. 3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.
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