Homemade Chicken and Dumplings from Scratch

• Meat

  • 6 Chicken thighs, bone-in skin-on

• Produce

  • 2 Bay leaves
  • 4 Carrots
  • 4 stalks Celery
  • 3 cloves Garlic, fresh
  • 2 Onions, medium yellow
  • 2 tbsp Parsley, fresh
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 stick Butter
  • 3/4 cup Buttermilk

Found on isavea2z.com

Description

Ingredients

• 1 tablespoon olive oil
• 6 bone in, skin on chicken thighs (this is about 2 lbs)
• salt
• pepper
• 4 stalks celery chopped
• 4 carrots chopped
• 2 medium onions (yellow)
• 2 tablespoons fresh thyme ( or 2 teaspoons dried thyme)
• 3 cloves of fresh garlic chopped
• 2 bay leaves
• ¾ stick melted butter (about ¾ stick)
• 2 cups chicken stock
• 2½ cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ¾ cup buttermilk
• 2 tablespoons fresh parsley chopped

Directions

• Heat the oil in a large dutch oven.
• Season the chicken with salt and pepper.
• Brown the chicken about 4 to 6 minutes per side.
• Transfer the chicken to a plate for later.
• Add the chopped celery, onions, thyme and garlic to the drippings in the dutch oven and cook until the vegetables are soft. This will take about 5 to 7 minutes.
• Add 8 cups of water and 2 cups of chicken stock in with the vegetables.
• Shred the chicken with a fork (discard the bones and skin) and add it back to the dutch oven. Add the bay leaves too.
• Bring the mixture to a simmer and cook about another 20 to 30 minutes until the chicken is fully cooked.
• While that is simmering, whisk together a ½ cup of flour and 2 cups of the cooking liquid to create a thickening sauce. Slowly mix a little bit of this paste back in the pot a tablespoon at a time until it all dissolves. The soup mixture will thicken in about 8 to 10 minutes.
• Next you will make the dumplings.
• In a separate bowl, mix the remaining 2 cups of flour, baking powder, baking soda, salt, pepper and parsley. Then add the melted butter and buttermilk to the dry mixture and stir. The dough will get a bit thick.
• Finally, spoon out small portions of the dough into the broth mix in the dutch oven. I evenly distributed about 8 to 10 spoonfuls. Simmer another 12 to 15 minutes until the dumplings are firm. Serve warm.