Baby, it’s cold outside! Keep warm with a bowl of delicious southern-style Chicken and Dumplings made with light, fluffy dumplings in a rich broth loaded with chicken, vegetables, and fresh herbs. It’s pure southern comfort in a bowl.
6 tablespoons butter
1 large onion, small dice
6 medium carrots, peeled, cut crosswise into thin rounds
2 ribs of celery cut into small dice
2 tablespoons fresh thyme, divided
2 ¼ cups flour, divided
2 boxes sodium free chicken stock
Kosher salt and
freshly ground pepper
8 boneless, skinless chicken thighs, cut into thin strips
2 tablespoons chopped fresh parsley
2 teaspoons baking powder
4 tablespoons chilled vegetable shortening, cut into cubes
1 cup whole milk
In a 5- to 6-quart heavy pot with a tight-fitting lid, heat butter over medium. Add onion, carrots, celery and 1 tablespoon of fresh thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, constantly stirring; season with salt and pepper. Nestle chicken and parsley in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
To make the dumplings: In a medium bowl, whisk together remaining 2 cup flours, baking powder, and 1 teaspoon salt. Using a pastry cutter or two knives, cut in the shortening into the flour until the flour is just mealy. Gradually stir in the remaining thyme and milk until the dough just holds together to form a moist and soft batter.
Drop the batter by rounded tablespoons in the simmering liquid, keeping them spaced apart. Simmer uncovered for 10 minutes, then cover and simmer until chicken is tender and dumplings are firm 10 minutes. Makes 10 servings.