Originally Posted January 2013
An old recipe I found in Grandma’s recipe box for chicken and dumplings, just in time for cold and flu season. ~Des
Chicken and Dumplings Recipe
Ingredients:
6 cups chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 tsp. crushed red pepper flakes
1 cup chopped carrots
1 cup chopped celery
3 Tbsp. olive oil
2 Tbsp. butter
3 garlic cloves, minced
3 Tbsp. flour
1 cup peas
2 cooked chicken breasts, shredded (or 1 rotisserie chicken, shredded)
1/4 cup heavy whipping cream
Dumplings:
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cayenne pepper
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup chives, minced
Preparation:
1. Combine the first 5 ingredients in a large saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain and set aside.
2. In a large stockpot or dutch oven, saute celery and carrots in oil and better until tender. Add minced garlic and cook 1 minute. Stir in flour until blended; slowly add the broth. Bring to a boil and cook for 2 minutes, stirring often.
3. Add peas; bring to a boil for 3 minutes (a little longer if using frozen peas.) Stir in chicken and cream; heat through.
4. Prepare the dumplings by combining the flour, baking powder, salt and cayenne in a large bowl. In another bowl mix the buttermilk and eggs and stir into dry ingredients until just moistened.
5. Drop tablespoons full onto simmering soup mixture. Cover and simmer 15-20 minutes or until a toothpick inserted into the dumpling comes out clean. Have patience, do not lift cover while simmering.
6. Garnish with chives and enjoy!