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Herby chicken and dumplings
Perfectly seasoned, these chicken and dumplings are hearty, warm, and comforting.
YIELDS
8
Ingredients
Chicken and Broth
- 1.3 to1.5kg whole chicken
- 2 yellow onions, peeled and cut into large chunks
- 3 stalks celery, cut into large chunks
- 2 carrots, cut into large chunks
- 6 garlic cloves, peeled and smashed
- 1 handful parsley stalks, leaves reserved
- 2 teaspoons peppercorns
- 1 1/2 teaspoons kosher salt
Soup and Dumplings
- 2 tablespoons butter, divided
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- Kosher salt and cracked black pepper
- 1 1/2 cups (195 g) all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup (187 ml) buttermilk
- 1/4 cup finely chopped chives
- Reserved parsley leaves, finely chopped
- 2 to 3 handfuls baby spinach
- 1/2 cup (125 ml) cream, 18% or 35
- 1/2 lemon, juiced
Directions
Chicken and Broth
- Add the chicken to a large stockpot along with the onion, celery, carrots, garlic, parsley stalks, peppercorns, and salt. Top with three liters of cold tap water. Bring to a boil over high heat then cover, reduce the heat to medium-low, and simmer for one to one and a half hours or until the chicken is cooked through and will easily pull away from the bone. While simmering, occasionally skim away any foam that rises to the surface.
- Using a pair of tongs, carefully remove the chicken from the pot and set it aside in a large bowl until cool enough to handle for about 20 minutes. Meanwhile, strain the broth through a fine mesh sieve into a large bowl and set aside.
Soup and Dumplings
- Return the pot to the stove and place over medium heat. Melt the butter in the pot and transfer 1 tablespoon of the melted butter to a small bowl and set aside. Add the diced onion, carrots, and celery to the pot with the remaining butter, season with salt and pepper, and cook for four to five minutes or until softened and lightly golden brown. Carefully pour in the broth and bring it to a boil for 10 minutes.
- In a large bowl, stir together the flour, baking powder, and ¾ teaspoon of salt. Add in the buttermilk and the reserved melted butter as well as the chives and half of the parsley. Stir just to combine and set aside.
- Meanwhile, remove the skin from the chicken and pull the meat from the bones. Using two forks, shred the meat into large bite-sized chunks.
- Add the chicken into the pot and stir in the spinach, cream, lemon juice, and remaining parsley. Using two spoons or a small spring-loaded ice cream scoop, drop 16 to 18 dumplings into the pot leaving some space between each. Cover the pot with a lid, turn the heat down to low, and cook for 15 minutes or until the dumplings are cooked through. Serve and enjoy!
TIP: To save time, replace the chicken and broth with eight cups of store-bought chicken broth and a grocery store rotisserie chicken. Also, for brighter spinach, feel free to add the raw spinach to serving bowls and ladle the hot soup overtop.
