Chicken and Rosemary Dumplings

Becky Luigart-Stayner; Melanie J. Clarke

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.

Yield: 6 servings (serving size: 2 dumplings and 1 1/3 cups soup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 24%
  • Fat: 9.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 32.5g
  • Carbohydrate: 35.1g
  • Fiber: 2.9g
  • Cholesterol: 115mg
  • Iron: 3.3mg
  • Sodium: 936mg
  • Calcium: 169mg

Ingredients

  • Soup:
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups water
  • 1 pound chicken drumsticks, skinned
  • 1 pound skinless, boneless chicken breast halves
  • 2 thyme sprigs
  • 2 teaspoons olive oil
  • 1 1/2 cups diced carrots
  • 1 1/2 cups chopped celery
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • Dumplings:
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/2 cup low-fat buttermilk
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • Remaining ingredient:
  • Freshly ground black pepper

Preparation

  1. Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
  2. Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
  3. To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
  4. Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.
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