Chicken and Dumplings

Here’s another gem from my days at Williams-Sonoma. Even though I was raised in the south I don’t have a recipe of my own for this and I don’t know how “authentic” this one is, but it’s pretty good.

Chicken and Dumplings

Yield: About 8 servings


2 tablespoons olive oil
1 diced yellow onion
2 diced carrots
1 diced celery stalk
8 cups chicken stock or broth
4 cups cooked, shredded chicken
salt and pepper
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons minced, fresh sage
3/4 cup whole milk

In a soup pot, heat the oil over medium heat. Add the onion, carrots, and celery, cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Add the chicken. Season with salt and pepper.

To make the dumplings, in a bowl, whisk together the flour, baking powder, and 1/2 teaspoon sea salt. Stir in the sage. Add the milk and stir to make a soft dough. Using a tablespoon, drop equal mounds of the dough onto the surface of the simmering soup. Cover and cook until the dumplings are firm, about 15 minutes.

Spoon the soup and dumplings into warmed large bowls and serve at once.


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