Chicken and Herb Dumplings

  • Level:Easy
  • Total: 40 min
  • Active: 40 min

  • Yield:4 servings
  • Nutrition Info


7 tablespoons cold unsalted butter

2 carrots, chopped

2 stalks celery, chopped

1 parsnip, peeled and chopped

1 bay leaf

Kosher salt and freshly ground pepper

1 1/2 cups plus 3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

2 teaspoons baking powder

2/3 cup cold buttermilk

1 tablespoon chopped fresh dill, plus more for topping

1 tablespoon chopped fresh chives, plus more for topping

2 cups shredded rotisserie chicken, skin removed


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  1. Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
  2. Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
  3. Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

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