Family loved it. Great for a cold night. Didn't have fresh buttermilk so I used 1% milk and the dumplings were fine.
Chicken and Dumplings
This lightened-up version of a classic—beloved in both the South and the Midwest—is satisfying enough to be a one-dish meal.
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Total: 11 Hours, 21 Minutes
- Calories: 258
- Fat: 7.4g
- Saturated fat: 3.5g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 26.2g
- Carbohydrate: 20.7g
- Fiber: 2.2g
- Cholesterol: 77mg
- Iron: 2.5mg
- Sodium: 629mg
- Calcium: 69mg
- 1 (4-pound) whole chicken
- 10 cup water
- 4 cups unsalted chicken stock
- 1 tablespoon black peppercorns
- 3 celery stalks, coarsely chopped (about 6 ounces)
- 2 carrots, cut into 1-inch pieces (about 5 ounces)
- 2 bay leaves
- 1 onion, peeled and cut into wedges (about 10 ounces)
- 1/2 bunch fresh flat-leaf parsley (about 2 ounces)
- 3 tablespoons butter, divided
- 1 cup chopped onion
- 1/4 cup sliced celery
- 1 carrot, halved lengthwise and sliced
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 teaspoon baking soda
- 6 tablespoons nonfat buttermilk
- 1 tablespoon chopped fresh thyme
- 3 tablespoons chopped fresh flat-leaf parsley
- 1. Remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stockpot. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, skimming foam from the surface as necessary. Remove from heat, and let stand for 20 minutes.
- 2. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks. Strain stock through a sieve into a large bowl; discard solids. Cool stock and chicken to room temperature. Cover and chill stock and chicken separately for 8 to 24 hours. Skim solidified fat from surface of stock; discard fat. Reserve 8 cups stock and chicken. Refrigerate remaining stock in an airtight container for up to 1 week, or freeze for up to 3 months.
- 3. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add 1 cup onion, 1/4 cup celery, and sliced carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and ground pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
- 4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and remaining 1/4 teaspoon salt, stirring with a whisk. Cut in remaining 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.
- 5. Drop dough in 24 portions (about 1 teaspoon each) into stock mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer over very low heat for 6 minutes or until thoroughly heated and dumplings are done. Remove from heat, and ladle into shallow bowls. Sprinkle evenly with chopped parsley.
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