Monday, April 23, 2012

chicken with dumplings

Chicken with dumplings is such a soulful meal, and something I forgot about until recently when my inspiration for cooking with root vegetables and remaining winter food stores was running thin. Very thin. We're still waiting on those first spring crops of glorious fresh food. Soon, soon! But just when I thought I couldn't wait a minute longer, I remembered this recipe. That version seems so very involved and complicated, but it really needn't be. Here's my simplified way:

Chicken with Dumplings
~serves 4-6 


For the soup:
3 Tablespoons butter
2-3 carrots, peeled and diced
3-4 celery stalks, including leafy tops, diced
3 garlic cloves, finely chopped
2 bay leaves
3 Tablespoons flour 
6-8 Cups good-quality, homemade chicken stock
1/4 Cup heavy cream 
About 1 to 1 1/2 pounds cooked and shredded chicken meat. Note: This can be all breast meat, all dark meat, whatever you prefer. You can use leftover meat from a roasted chicken or boil a couple breasts and use that, for example. 
For the dumplings: 
2 Cups organic all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 eggs
1 Cup buttermilk


1. In a large pot, saute the carrot, celery, garlic, and bay leaves in butter over medium heat for a few minutes, until the veggies are soft.

2. Add the flour, stir and cook for a couple minutes. (This is your thickener for the soup).

3. Gradually add the chicken stock, stirring well.

4. Continue to simmer for about 15 minutes, until the soup thickens to your liking.  

5. Stir in the heavy cream and shredded chicken.

6. Prepare the dumplings: Sift together the dry ingredients. In a separate bowl, beat the eggs and buttermilk. Combine the wet into the dry, and mix lightly. The batter will be thick. Using two spoons or your hands (my preferred method), shape the dough into balls and drop them into the soup.

7. Cook the dumplings in the soup for 10-15 minutes, until they are firm and fluffy.

8. Garnish with fresh parsley or celery tops.    

This kind of cooking is forgiving, too. It doesn't mind intermittent stops and starts while you attend to more important matters. Nor is it problematic, I've found, if there is a baby occasionally hanging off your leg as you prepare it.


  1. Oh, Jaime, does that ever look delicious. And sweet baby at your feet...what could be better? Lovely, and, as usual, thank you for sharing. Such peace!

  2. Yummy!!! Absolutely scrumptiously comforting.... thanks for sharing!

  3. It's been a long time since I've made dumpling, I can't even remember the last time. This sounds like a good hearty dish to cook and would be perfect for this rainy day that we are having today. Baby's hanging off legs just adds to the fun:)

  4. That would be perfect for our weather today if i didn't already have the slowcooker on! Thanks for sharing that recipe...must try it, looks yummy Jaime!

  5. Wonderful. Thank you for sharing.

  6. Mmmmmmm...can I say it again....Mmmmm......we are having unusually chilly weather (for once)! Can you believe it..after all our sob stories of the hot winter!!! So that looks particularly yummy right now!

  7. mmmmmmmmm looks good! haven't had chicken & dumplings in a long time! think i'll have to try it again, before it's summer and not soup weather!

    1. Yes! I think that might be our last soup for awhile ;)

  8. What a lovely bowl of pure comfort!
    I love the picture of your sweet little one too! :)

  9. Sounds and looks Yummy - I just might have to make that real soon. Thanks for sharing

  10. Mmm...I loved dumplings as a kid. Do you think it would be possible to substitute coconut milk for the buttermilk, or does it need the curdle effect? Love that dumpling at your feet, too.

    1. Hi Mia! I I think the buttermilk is more for flavor and moisture than anything else, so I bet you could substitute with no problem! I will now start calling baby "my little dumpling." ;) That is too cute!

  11. thanks for your help. Your blog contain lots of information for many people.


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