Country Chicken and Dumplings

Country chicken and dumplings are the perfect comfort food to welcome fall.

And the perfect comfort food to welcome winter.

Country Chicken and Dumplings

Makes about 10-12 servings.

• 3 quarts water and/or broth
• 1 whole raw chicken (or 4 turkey thighs/legs)
• 1/2 yellow onion, chopped
• 6 cloves garlic, minced
• 3 stalks celery, diced
• 8 ounces frozen peas & carrots
• 2 stalks fresh sage, chopped (optional)
• 1/4 cup Chicken Better Than Bouillon 
• Sea salt
• Coarse ground pepper
• 1 recipe Dumplings

Place water in a large pot over high heat. While water is heating, fabricate chicken (cut it into pieces). Place chicken pieces into the water and bring to a boil. After it comes to a boil, turn the heat down to about medium so it can simmer and cook for at least 40 minutes.

Carefully remove all chicken from the broth using a slotted spoon or tongs and place it on a sheet pan to cool. Turn broth down to low. Pick out all chicken pieces you can find and place them back into the broth in small, bite-size pieces. Throw away the extras such as the neck, liver, & bones.

If using leftover turkey or chicken, just place the meat into the pot of water or broth. If you have leftover gravy, add that too. Bring to a boil and then reduce the heat to low.

Make dumplings (recipe below) and set them aside.

Add onion, garlic, chopped celery, and peas & carrots to the broth. Add salt, pepper, and Chicken Better Than Bouillon. 

Turn the heat back up to high and bring the soup to a boil. After it comes to a boil, reduce heat to low to simmer. Spoon dumplings into soup with an ice cream scoop or medium-size spoon one at a time. Do not stir because dumplings are very tender and can break apart if they are stirred before they are done cooking. After adding dumplings, place a lid on the pot and allow to simmer on low for about another 45 minutes. Taste test one last time to be sure you’ve added enough salt, pepper, and Better Than Bouillon.

When the flavors are right, serve your perfect, pillowy comfort food in bowls.

Dumplings

• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoon sea salt
• 1/4 cup (half a stick) unsalted butter, melted
• 2 1/4 cups buttermilk

Place flour, baking soda, baking powder, and butter into a large mixing bowl. Use a fork to break up the butter and then rub the flour & butter in your fingers until the butter is well incorporated into the flour mixture.

Pour in the buttermilk and stir gently only until buttermilk is mixed into the flour mixture making a soft dough. Do not over mix or the dumplings will become tough and rubbery.