MeMaw’s Chicken & Dumplin’s is better than chicken noodle soup! It just has to be! Why would you go for noodles when tender dumplings cooked right in the broth are ready and happy to end up on your spoon? And how could anyone say no to herbaceous chicken broth and chicken braised in that scrumptious poultry flavor? MeMaw knew how to make comfort food the right way, as MeMaw’s Chicken & Dumplin’s clearly demonstrates! Go on, take comfort in asking for seconds!
Ingredients
For the chicken soup:
- 1/4 cup butter
- 1 large onion, chopped
- 1 1/2 cups celery, chopped
- 1 1/2 cups carrots, chopped
- 3 pounds chicken thighs and breasts, boneless
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 tablespoons parsley, chopped
For the dumplings:
- 2 cups all-purpose flour, plus more, to taste, for dusting the work surface
- 1/2 cup vegetable shortening
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk
Directions
Step 1 –In a 6-8-quart pot over medium heat, melt the butter.
Step 2 –Add the onions to the melted butter and cook, while stirring occasionally, until translucent and starting to soften, about 3-4 minutes.
Step 3 –Add the celery and the carrots and cook, while stirring occasionally, until the onions are turning golden and the celery and the carrots are starting to soften, about 2-3 minutes.
Step 4 –Add the chicken pieces, the thyme, the bay leaf, the broth, 1 teaspoon of the salt, and the pepper and stir to combine.
Step 5 –Bring the chicken mixture to a boil.
Step 6 –Lower the heat to medium-low to bring the chicken mixture to a simmer.
Step 7 –Cover and cook until the chicken pieces reach an internal temperature of 165 degrees F, about 20-25 minutes.
Step 8 –In a medium mixing bowl, add 2 cups of the flour, the shortening, the remaining salt, and the baking powder and, using a pastry blender or a large fork, mash the mixture together until it resembles oatmeal.
Step 9 –Add the buttermilk to the flour mixture and mix until it is mostly smooth.
Step 10 –Using the extra flour, lightly dust a work surface.
Step 11 –Place the dough on the prepared work surface and roll it out into an even sheet, about 1/8-1/4-inch-thick.
Step 12 –Using a pizza cutter or a knife, cut the dough into 1-1 1/2-inch pieces that resemble thick, wide noodles.
Step 13 –Using tongs, transfer the chicken pieces to a clean plate.
Step 14 –Add the dumplings to the broth, a handful at a time, and stir gently between additions.
Step 15 –Simmer the dumplings, uncovered, until they are cooked through, about 8-10 minutes. Avoid over-stirring or breaking the dumplings.
Step 16 –Using two forks, shred the chicken pieces.
Step 17 –Transfer the shredded chicken back to the pot.
Step 18 –Add the parsley to the pot and stir to combine.
Step 19 –Simmer the soup until it thickens, about 5-10 minutes.
Step 20 –Serve.
