So, this is my version of Chicken & Dumplings and in more of a soup version AND I Italianized it! ( Sorta) I added basil into this and I love the flavor it gives to the dumplings , just a little bit of " Umph" and freshness, but it won't make it taste like it doesn't belong.
I've been making this recipe for many years and I hope you enjoy it just as much as my family does!
INGREDIENTS:
1 Large Stalk of Celery, small diced
2 Medium Carrots, small diced
1 Large Onion, small diced
2 Cloves Garlic, small diced
8 Skinless Chicken Thighs, bone-in ( see note below)
6 Cups Reduced Sodium Chicken Stock
2 Bay Leaves
1Tbs Italian Flat Leaf Parsley , chopped
1/2 tsp Cracked Black Pepper
1 1/2 tsp Kosher Salt
2 Tbs flour and 1/2 Cup of Buttermilk for thickening the broth
For the Dumplings
2 Cups Flour
1/2 tsp Kosher Salt
1/2 tsp Dried Basil
1/2 tsp Dried Parsley
1/4 tsp Black Pepper
1/2 tsp Baking Soda
3 Tbs Cold Butter
3/4 Cups Buttermilk
NOTES: I use the chicken thighs with the bone in because I like the flavor the bones add to the soup and thigh meat is much more moist than using chicken breasts. You can use what you like if you don't care for thigh meat. But, If so, I'd recommend using 5 or 6 bone-in breasts because they are so much larger than the thighs. If using boneless breasts, make 6 breasts.
On the dumplings side of this, if you don't want to make the dumplings from scratch, I recommend buying 2 cans of buttermilk biscuits, add the seasonings, roll them out and cut them into squares. ( I got that trick from my friend Angel when I lived in Colorado) They still come out great!
In a large pot or Dutch Oven, and heat 1 Tbs of EVOO on medium heat . Once oil is heated add in Celery, Carrots & Onion and saute until translucent , about 8 to 9 minutes. Add in Garlic and continue to saute for 2 more minutes until fragrant. Add Chicken to the pot and pour in the Chicken Broth and add Bay Leaves , Parsley , Black Pepper & Salt and turn the heat up, once the soup starts to boil, turn down the heat and cover with a lid . Simmer on medium low until chicken is cooked through and starting to fall apart. ( About 1 1/2 hours)
While the soup is cooking, prepare the dough for the dumplings. In a large bowl, add the flour and cut butter into small cubes and add into the bowl. Either use a pastry cutter or your fingers until the butter is incorporated into the flour enough that it looks like tiny rocks or it gives the flour a sandy texture. Then, add the rest of the ingredients and mix with your hands until a shaggy dough forms. You'll want to put the dough on a lightly floured cutting board to continue to knead it until it forms a smooth enough dough to roll out with a rolling pin . Roll out the dough until it's about 1/4 inch thickness, then using a butter knife or pizza cutter , cut the dough into 1 inch squares.
Meantime, remove the chicken from the pot to a large dish. In a 2 cup measuring cup or a small bowl, mix the 2 Tbs of flour and the 1/2 cup of Buttermilk until smooth and stir into the soup until it begins to thicken. Add the dumplings to the pot to cook for 20 minutes while the chicken cools, making sure to stir often so the dumplings don't stick to each other or to the bottom of the pot. Once the chicken cools down enough to handle, shred the chicken up and return to the pot. After 20 minutes, check the dumplings to make sure it's cooked through. Ladle into a bowl and enjoy!!
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