Southern Chicken and Dumplings

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1/2 tsp Basil, dried leaves
  • 2 Bay leaves
  • 1/2 tsp Garlic powder

• Canned Goods

  • 10 cups Chicken stock or broth

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Black pepper
  • 2 tbsp Cornstarch
  • 1/2 tsp Lemon pepper
  • 1 tsp Salt

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on seededatthetable.com

Description

Ingredients

• 10 cups (80 ounces) chicken stock or broth
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 2 bay leaves
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 cups cooked shredded chicken
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 Tablespoons unsalted butter, melted
• 3/4 cup buttermilk
• 1/4 cup buttermilk
• 2 Tablespoons cornstarch

Directions

• Bring the chicken stock to a rapid boil in a large pot over high heat. Add the lemon pepper, salt, basil, bay leaves, garlic powder and pepper; stir. (Make sure you season it to your tastes...the above measurements are to our liking but might not necessarily be yours.)
• Prepare the dumplings dough while waiting for the stock to come to a boil above. Whisk together the flour, baking soda and salt in a medium bowl. Stir in the melted butter and buttermilk until a dough forms. Turn the dough out onto a clean work surface generously dusted with flour. Roll the dough to about 1/8 inch thick, then cut into 2-inch squares or rectangles, or whatever shape you want. Drop dumplings into the boiling stock then allow to boil, while stirring frequently, for about 15 minutes or until dumplings are cooked through.
• Once the dumplings are cooked, add the 3 cups of shredded chicken and heat through while stirring. If the soup needs to be thickened, mix together the 1/4 cup buttermilk and 2 Tablespoons cornstarch in a small bowl. Slowly stir into the soup until desired consistency is reached.
• Discard the bay leaves and serve immediately in bowls with a side of warm cornbread and southern greens!
• Recipe Source: Little Morgan People

Nutrition