Chichen and dumplings… just like mom used to never make. What can I say, I love this dish for all of its comforting qualities- soft, shredded chicken, vegetables, and light puffy dumplings bobbing in a tasty soup. For someone who did not grow up eating bowls of this delicious soup, I sure can say I’ve made up for what I missed out on. There’s a restaurant in town that used to have this on their regular menu and despite having other almost equally tempting offerings, I always chose the chicken and dumplings. No matter how much I may want to try something new, if chicken and dumplings in on any menu, guess what I’m eating? Always. Unless there’s chicken pot pie on the same menu. In that case, I want both.
I found a recipe that works for me and you know how I love to prepare part of the dish in advance. The night before, I prepared the chicken and stock. I put bone in chicken pieces into the slow cooker with celery, peppercorns, garlic, half an onion, and a dash of salt. Cover the entire thing with plenty of water and cook for 6 hours. Remove, let cool, and transfer to a container and refrigerate over night. The next day, all I had to do was put it all together to make the soup and whip up the dumplings.
Chicken and Herb Dumplings
adapted from Serious Eats
Yield: 4-6 servings
For the soup:
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ quarts chicken broth
1 large onion, finely sliced
2 medium carrots, medium dice
3 ribs celery, medium dice
1 pound cooked chicken torn into bite size portions
Ground black pepper to taste
Heat the butter in a large Dutch oven or saucepan over medium-high heat until melted. Add flour and cook, stirring constantly, until pale golden brown, about 3 minutes. Slowly whisk in broth. Add onions, carrots, and celery. Bring to a simmer and cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in chicken, peas, and season with salt and pepper. Remove from heat.
For the dumplings:
3 tablespoons butter, melted
1 ½ cups all-purpose flour
1 ½ cups thawed frozen peas
¼ cup minced fresh parsley
½ teaspoon baking powder
2 tablespoons minced fresh chives
½ cup buttermilk
¾ teaspoons Kosher salt
In a medium size bowl, combine the butter with flour, baking powder, chives, parsley, and ¾ teaspoon kosher salt. Combine the buttermilk and eggs in a separate bowl. Pour buttermilk mixture over flour mixture and stir with a wooden spoon until it forms a shaggy dough.
Return the soup to a simmer. Using a tablespoon measure, drop dumpling dough in 1-inch balls into soup. Cover and cook until dumplings have puffed and feel firm to touch and a toothpick inserted into the center comes out clean, about 15 minutes. Garnish with additional parsley and serve immediately.
Original recipe can be found here.