Chicken and Dumplings

Chicken and Dumplings
Prep time
Cook time
Total time
A new twist on an old favourite! Comfort food at it's finest.
  • 4 litres chicken stock
  • 1 whole chicken
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 2 cup onion, diced
  • 4 tbsp garlic, minced
  • 3 sprigs fresh thyme leaves
  • 1 sprig fresh savory
  • ¼ cup low sodium soy sauce
  • salt and pepper, to taste
  • 1 cup self-rising flour
  • 1 cup buttermilk
  • 1 tbsp lemon juice
  • 3 cups chicken broth with vegetable bits in it (you may need more or less)
  1. Over medium heat, pour in the chicken stock in a soup pot and bring to a simmer.
  2. Add whole chicken and simmer until chicken is fork tender and pulls away from the bone easily.
  3. At this point, remove whole chicken from the broth and set aside on a plate to cool.
  4. Keep broth on heat at a low simmer.
  5. Add vegetables to the broth and continue to simmer until vegetables are tender.
  6. Meanwhile pull chicken meat off the bone and add meat back to the broth.
  7. Add chopped herbs and soy sauce.
  8. Let the broth reduce by a quarter.
  9. Season with salt and pepper.
  10. While broth is still simmering, prepare the dumpling mixture.
  1. Mix flour, buttermilk and lemon juice together taking care to not overmix.
  2. If mixture looks dry and clumpy add a bit more cold broth to make it stickier.
  3. With a heaping tablespoon, drop batter into the soup broth.
  4. Cover pot with a lid and cook dumplings for 2 minutes.
  5. Adjust seasoning and just before serving, remove the herb sprigs and discard.
  6. Serve in your favorite soup tureen or soup bowls.