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Chicken and Buttermilk Dumplings | gatherforbread.com

Chicken and Buttermilk Dumplings

Melanie Kathryn
Chicken and Buttermilk Dumplings - Perfect. Rich and creamy meal with chicken and vegetables topped with homemade dumplings made with fresh buttermilk. Comfort food in a bowl.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 35 minutes
Course Dinner
Servings 6 -8 servings

Ingredients
  

  • 1 roasting chicken about 5 pounds, cut up into pieces
  • 10 cups water
  • 1 large onion chopped
  • 4 medium carrots peeled and sliced
  • 3 celery stalks chopped
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1/4 cup butter
  • 6 tablespoons all-purpose flour
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/2 cup half-and-half cream

FOR DUMPLINGS:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup butter melted

Instructions
 

  • Rinse chicken. Place in a stockpot or Dutch oven. Add water, onion, chopped carrots, celery, garlic cloves and salt.
  • Bring to a boil. Skim foam from top of broth if necessary. Reduce the heat. Cover and simmer for 1-1/2 hours or until chicken is tender.
  • Remove chicken from broth. When it's cool enough to handle, debone pull apart into bite sized pieces. Strain the broth, reserving broth and vegetables. Set aside.
  • In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring this to a boil. Boil and stir for 2 minutes. Turn the heat down to medium-low and stir in the half and half, reserved vegetables and chicken. Cover and turn heat back up. Allow it to come to a boil. Reduce the heat to simmer.
  • For dumplings
  • Combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter in a separate bowl. Stir wet ingredients into dry ingredients to form a stiff batter.
  • Drop by tablespoonfuls onto simmering soup mixture. Cover and simmer 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not uncover while simmering). Serve immediately.

Notes

You can also cook the chicken as a whole. It will take longer. Just check temperature to be assured that it's cooked the whole way through.
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