Chicken with Light and Fluffy Dumplings
Chicken with Light and Fluffy Dumplings is one of our favorite fall meals. I love this dish for several reasons. First of all, I like that this dish can be made ahead of time. This soup reheats great in the microwave. However, if you do want to make this in advance, just be sure to store the cooked dumplings in their own bowl. Otherwise, they will absorb all the liquid. Secondly, I like that this recipe uses ingredients I always have in the house. And, thirdly, I love how warm and comforting this soup is.
The Equipment I Used
- A Dutch Oven- I like to make this in my enameled cast iron Dutch oven. But, you can use any five quart pot.
- A Scale- For perfect dumplings, be sure to weigh your flour and cornmeal.
- A Sifter- To make sure that your ingredients are well combined, sift the dry ingredients.
The Ingredients Needed for Chicken with Light and Fluffy Dumplings
- Chicken- I used chicken breasts, but you could also use chicken thighs.
- Chicken Stock- Use homemade chicken stock, if possible. My recipe is below.
- Flour- Be sure to use all purpose flour for your dumplings.
- Cornmeal- Make sure you use a fine cornmeal. A larger grain cornmeal will not work for the dumplings.
- Buttermilk- I used whole milk buttermilk.
- Celery Leaves and Shallots- These add extra flavor to the dumplings.
How I Made my Chicken and Dumplings
- First, I browned my chicken. This adds flavor to the soup.
- Next, I browned the vegetables.
- Then, I simmered the stock and shredded the chicken.
- Next, I made the dumplings. It’s important to make the dumpling batter, right before you cook the dumplings. Also, be sure to not overmix the dough, or your dumplings will be tough.
- Finally, I simmered the dumplings and then served the soup.
If you like chicken soup, you need to try this hearty and delicious, Chicken with Light and Fluffy Dumplings.
Chicken with Light and Fluffy Dumplings
Homemade chicken stock with carrots, celery, and dumplings.
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 chicken breasts, with skin and bones
- ¼ tsp. each kosher salt and black pepper
- 1 cup onions, chopped
- 2 cups carrots, peeled and cut in quarter inch slices
- 2 cups celery with leaves, sliced in quarter inch slices
- 5 cups chicken stock
- 2 tbsp. fresh thyme leaves
For the Light and Fluffy Dumplings:
- 1¼ cups all purpose flour (150g)
- ¼ cup fine cornmeal (30g)
- 1 tsp. baking powder
- 1½ tsp. salt
- ¼ tsp. black pepper
- ½ cup whole milk buttermilk
- 1 large egg
- 1 tbsp. unsalted butter, melted
- 2 tbsp. celery leaves, minced
- 2 tbsp. shallots, minced
Instructions
- Heat the oil in a Dutch oven on medium heat. Dry the chicken with paper towels and sprinkle it with salt and pepper. Brown one breast at a time, on both sides, for about six minutes per side. When each breast is done, remove it to a plate.
- To the pot, add the onions, carrots, and celery. Cook them for about four minutes. Add the chicken stock and the chicken and bring it to a simmer. Cover and simmer until the chicken is no longer pink in the middle, about 25 minutes.
- While the soup is simmering, prepare the dumplings Whisk together the buttermilk, egg, butter celery leaves, and shallots. Then, sift in the flour, cornmeal, baking powder, salt, and pepper. Stir together just until a dough forms. With wet hands, roll the dough into one inch balls and place them on a plate.
- Remove the chicken from the pot. Discard the skin and bones, and shred the chicken. Add the chicken to the pot, and one at a time, drop in the dumplings. Cover and simmer the pot for 15 minutes. Add the thyme leaves and serve.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
