This is the perfect dinner on a cold winter day. So comforting with a rich broth, tender carrots and celery, yummy chicken, and fluffy dumplings.
Ingredients
Soup
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2 pounds bone in chicken (combination of thighs and breasts)
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1 onion
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6 stalks of celery
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6 carrots
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1 head of garlic
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2 bay leaves
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1 teaspoon Poultry Seasoning
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1/4 cup flour
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4 tablespoons butter
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8 cups water
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2 tablespoons olive oil
Dumplings
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1 1/2 cup flour
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1 1/2 teaspoon baking powder
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1 teaspoon salt
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1/2 teaspoon pepper
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3/4 cup buttermilk
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1 teaspoon dijon mustard
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1 egg
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2 tablespoons butter, melted
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1/4 cup parsley, finely chopped
Instructions
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Heat olive oil in a stock pot over medium heat.
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Season the chicken on both sides with salt and pepper. Add the chicken to the pot in batches to sear on both sides then remove and set aside.
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Roughly chop 3 carrots, 3 celery, and the onion. Add to the pot and saute for a couple minutes. Cut the head of garlic in half and add to the pot. Add the thyme and bay leaves. Return the chicken to the pot and cover with 8 cups of water. Simmer for about 40 minutes until the chicken is cooked through.
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Transfer the chicken to a cutting board and strain the stock and set aside.
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Heat the butter in a large dutch oven and whisk in the flour. Cook for a couple minutes then whisk in the stock until smooth.
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Peel and slice the remaining 3 carrots and celery (yes the celery too). Add to the stock Remove the skin and bones from the chicken, shred and add to the stock. Simmer for about 15 minutes until the vegetables are tender.
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To make the dumplings, whisk the flour, baking powder, salt and pepper in a large bowl. In a small bowl mix the buttermilk, egg, dijon mustard. Add to the dry ingredients. Add the melted butter and parsley. Stir to combine being careful not to over mix.
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Drop spoons of dumpling batter into the stock. Cover and reduce the heat to low. Cook for about 20 minutes until cooked through.
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Serve and enjoy!
Takes 1 hour 20 minutes
Serves 4-6
