Homemade Chicken and Dumplings
Servings: 4 quarts
Ingredients
For the soup
- 1 6 pound whole fryer chicken quartered
- 3 carrots diced
- 2 celery diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 tsp fresh thyme minced
- 2 tsp fresh rosemary minced
- kosher salt to taste
- 2 tbsp fresh parsley chopped
For the dumplings
- 2 cups flour all purpose
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 4 tsp butter melted and cooled
Instructions
Make the broth.
- Place the quartered chicken into a large pot or dutch oven. Fill the pot with water until the chicken is fully submerged. Bring to a boil, then turn down to a simmer and continue to simmer for 40 minutes. Remove the chicken from the pot and set aside to cool. Strain the broth through a fine mesh strainer and set aside.
Make the soup.
- When the chicken is cool enough to handle, remove the meat from the bones and shred it into bite sized pieces. Discard the rest. Sauté the onion, carrots and celery on medium heat for 5 minutes with a pinch of salt until slightly tender. Add the rosemary, thyme and garlic and sauté for 2 minutes more. Add the shredded chicken and reserved broth. Add 1 tbsp of salt to start. You may need more seasoning later on. Bring the soup to a boil, then turn to simmer. Simmer for 40 minutes. Taste for seasoning and add more salt if needed.
Make the dumplings.
- Combine the flour, baking soda and powder and salt in a mixing bowl. Add the buttermilk and melted butter and use your hands to fold it into a dough, but try not to over mix. Mix it until it is just combined. Use a cookie scooper to scoop balls of the dumpling dough directly into the soup. Once all the dough is in, place the lid on the pot and simmer for 20 minutes. Sprinkle the finished dish with fresh parsley.