Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.
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
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
Freshly ground black pepper
How to Make It
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.
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.
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.
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.
We loved these soft, fluffy dumplings. I used the recipe as a suggestion more than a set of directions, as I roasted a chicken last night and made a stock from the carcass and some various vegetables peelings I keep in the fridge for that purpose. I also used some of the leftover meat, along with 3 cups of frozen mixed vegetables (in addition to the celery, onion, and garlic called for in the recipe). I also tossed in a heaping teaspoon of herbes de provence, a tablespoon of tomato past, and used better than bouillion instead of salt to enhance the chicken flavor. As written, the recipe might be a bit bland, so I would recommend those flavor enhancements. The dumplings were wonderful! Remember to use a large pot so that the dumplings have room to cook.
Fantastic. I can't believe how good this was. I have tried lots of chicken and dumplings recipes and this is by far the best. It does take a little more effort than I expected but it was so worth it. Will make this again and again. I did substitute almond milk for the buttermilk because that is what I had on hand, but didn't notice any difference.
This was so good! Definitely satisfied my comfort food craving. I used boneless skinless chicken thighs, Better than Boullion for the canned broth, and cheated by making the dumplings from Bisquick (but still added fresh rosemary). It could have been a little thicker but the flavor was spot on.
I made this for my husband, it is one of his favorites. We both enjoyed it - cooking the chicken yourself is worth the boost in flavor. One point on the recipe: it says to combine the first 5 ingredients, which takes you up through the thyme. Then it says to strain the broth and discard solids (which would include the whole sprigs of thyme), but later on, when you add the broth to the vegetables it implies that the thyme sprigs are in there too, because after 10 minutes you discard them (but it hadn't said to add more thyme). So, just something to be aware of - glad I read ahead and put them in with the broth and veggies! Lastly, next time I make this I think I'll increase the liquid (and therefore the slurry as well) - I'd like at least 1-2 more cups worth of liquid, but I like mine a little soupy so the dumplings can soak up all that great flavor!
We thought this was delicious! I love the fact that you use both skinless breast and skinless drumsticks -- it gives the soup a "from scratch" quality without having to cook an entire chicken. It took me about an hour to make which is not out of the question on a weeknight when you really want a tasty, comforting soup. The dumplings were tender, satisfying, and delicious as well! Will make this many times again!
So, I've never made chicken and dumplings before, but I tried this tonight, and it was amazing. I used homemade turkey broth (leftover from Thanksgiving) in place of the chicken broth, which probably made it better than it would have been with canned broth. The dumplings were sturdy enough to hold up in the soup, but just melted in my mouth. My husband, who doesn't usually like food that doesn't include at least half the contents of the spice rack, raved about this.