That tangent aside...
This recipe for chicken and dumplings is beautifully simple to make and it tastes so...mmmm. Like...you know? It's that warm, chicken-y, carb-y, comforting kind of flavor. I can't find a word for it. But you know what I'm saying, right? Of course you do. You're my people. You get me. Right?
Yeah. You do. You understand that this is the kind of meal that soothes your soul. Mmmhm.
Southern Style Chicken and Dumplings
Slightly adapted from Seeded at the Table
Makes 6 servings.Ingredients:
- 8-10 cups (64-80 oz.) chicken stock/broth
- pepper, salt, dried basil, garlic powder, to taste
- 2 bay leaves
- 3 cups cooked, shredded, chicken
- 2 cups all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 tbsp. unsalted butter, melted
- 1 cup buttermilk (or substitute), divided
- 2 tbsp. cornstarch
- Add broth/stock, seasonings (to taste), and bay leaves to a large pot. Bring to a boil.
- In a medium bowl, whisk together flour, 1/2 tsp. salt, and baking soda. Stir in melted butter and 3/4 cup buttermilk. Place on a lightly floured surface and roll out to about 1/8" thickness. Cut out 2 in. shapes (whatever you prefer, I used a little biscuit cutter).
- Drop cut out dumplings into boiling broth and cook, stirring frequently, for 15 minutes (until cooked through).
- Add shredded chicken and stir until heated.
- If (when) it needs thickened, mix together 1/4 cup buttermilk with cornstarch and add to the pot. Stir until it reaches desired consistency.
- Discard bay leaves and serve!