heard of it, it’s basically a homemade chicken soup. You make the soup by simmering a whole chicken in a pot with water, vegetables and seasonings, creating a flavorful chicken stock. Then the chicken is shredded and added back to the stock. The dumplings are made with a biscuit-like dough that’s dropped into the hot stock and cooked in the liquid. The result is a delicious, comforting and hearty meal that’s perfect to warm you up on a cold day.
that cook in the soup and puff up into clouds of pillowy goodness. They add a stick-to-your-ribs quality to what would otherwise be a basic chicken soup. I use a mixture of white whole wheat flour and all purpose flour in my dumplings to incorporate some healthy whole grains. Michael Symon uses a lot of chicken fat in his dumplings – ½ cup to be exact. Although I’m sure they’re delicious,
I decided to lighten the dumplings considerably by using buttermilk instead. When the buttermilk reacts with the baking powder, it makes for a tender and light dumpling without having to use any fat or butter (see notes at the end of the recipe for how to make homemade buttermilk)!
To cut down on fat, I stir a little flour into mine instead.
My healthy makeover of a classic stick-to-your-ribs comfort food is the perfect dish for the holidays.
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (about 1 ¼ cups)
- 4 stalks celery, sliced
- 2 cups diced Calabasas squash or carrots
- 2 cloves garlic, finely chopped
- 2 tablespoons flour
- ½ teaspoon dried thyme (or 1½ teaspoons fresh)
- 1 bay leaf
- 6 cups homemade or prepared chicken or turkey stock (low sodium)
- 3 cups diced or shredded chicken or turkey
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- ½ cup white whole wheat flour
- ½ cup all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup buttermilk*
- 1 large egg
- 1 tablespoon chopped parsley
Heat the oil in a large stockpot over medium heat and add the onion, celery, squash and garlic. Sautè the vegetables until they start to soften, 4-5 minutes. Sprinkle the flour on top and stir to combine. Cook 1-2 minutes, then add the thyme, bay leaf and chicken stock. Bring to a simmer, then cover and simmer until the vegetables are cooked, about 10 minutes. Stir in the chicken, parsley, lemon juice and salt and pepper to taste.
To make the dumplings, whisk the flours, baking powder, and salt together in a medium bowl. Stir the buttermilk, egg and parsley together in a second bowl. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Using two spoons, drop balls of the dumpling dough into the simmering soup (you should have about 18 dumplings). Each dumpling should be about two teaspoons big- they will expand a lot in the soup. Cover the pot and cook until the dumplings are fluffy and cooked through, 10-12 minutes. Garnish with chopped parsley and plenty of black pepper.
* If you don’t have buttermilk, you can make it by stirring 1 ½ teaspoons fresh lemon juice into ½ cup milk (any type). Let the mixture sit for a 5-10 minutes until it thickens slightly and small curds form. Use as directed in the recipe.
Check out below to see what my fellow Recipe Reduxers did with this fun challenge!