Chicken and Dumplings

Chicken and Dumplings Recipe
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

Nutritional Information

Calories 457
Fat 19.7 g
Satfat 9.6 g
Monofat 5.7 g
Polyfat 2.4 g
Protein 31.8 g
Carbohydrate 37.1 g
Fiber 3.5 g
Cholesterol 129 mg
Iron 3.5 mg
Sodium 906 mg
Calcium 142 mg

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. 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. 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. 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.

Note:

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note