As of last night, it’s FINALLY beginning to feel slightly like Fall in these parts.
Up until just recently, we’ve been stuck in what seems to be the nastiest, NEVER-ENDING Summer of all time. And I can’t stand Summer. Ever. Not to mention a Summer that lasts longer than it’s supposed to.
So when cooler weather finally arrived, I couldn’t wait to break out my Fall recipes! And this is one of my favorites! I found the original recipe in my Tyler Florence “Family Meal” cookbook, tweaked it a bit, and came up with this recipe! Hope you like it!
- 4 TBSP Butter ( I used my own homemade butter, and you can find that recipe here!)
- 2 Pre-cooked boneless skinless chicken breasts, shredded
- 2 Cartons (or 8 Cups) of Chicken Stock
- 5 Carrots, chopped
- 4 Celery stalks, chopped
- 1 large Onion, chopped
- 2 cloves garlic, diced
- 2 sprigs of fresh Rosemary
- 2 sprigs of fresh Thyme
- pinch of Poultry Seasoning
- 1/4 cup heavy cream
- 2 Cups All-Purpose Flour
- 1 TBSP baking POWDER
- 1 tsp salt
- 2 eggs, beaten
- 3/4 to 1 Cup of Buttermilk (I used my own homemade buttermilk, and you can find that recipe here too!)
- One 3/4 oz package of fresh Chives
In a large Dutch oven heat 4 TBSP butter with some Olive oil over medium heat. Add carrots, celery, onion, garlic and a dash of Poultry Seasoning stirring until the vegetables are soft. Slowly pour in the chicken stock. Add shredded chicken along with the sprigs of Rosemary and Thyme. Stir and cover.
Simmer for 10-15 minutes, then add the heavy cream.
In a large bowl combine flour, baking powder and salt. In a separate bowl, lightly beat the eggs, buttermilk and chives. Pour the egg mixture into the dry ingredients, folding it in gently. The dough will be very soft.
Using 2 spoons, carefully drop heaping tablespoons of the dumpling batter into the hot soup mixture. Be sure the dumplings are not too crowded.
Cover the pot and cook the dumplings for 10-15 minutes until they are firm and cooked through.
Serve with a loaf of this delicious French Bread!
Add a dash of Poultry seasoning, along with fresh Rosemary and Thyme and simmer until veggies are soft..
Add chicken stock…
And shredded chicken…
Time for the dumplings!!
Add additional buttermilk if dough is still too dry..
When complete, your dough should look like this:
Slowly drop in dumplings..
Cover and simmer for 10-15 minutes..
Stir once more, remove Rosemary and Thyme stems and serve!!
Happy Eating!! 🙂