MENU
 
 
 
 

  • Chicken Soup With Buttermilk Dumplings

    0 votes
    Chicken Soup With Buttermilk Dumplings
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. butter
    • 1 lrg onion chopped
    • 2 x roughly minced celery stalks plus
    • 2 x celery stalks diced
    • 2 x roughly minced small carrots plus
    • 1 x carrot diced
    • 3 x garlic cloves chopped
    • 1 c. dry white wine
    • 6 c. chicken stock heated (or possibly canned chicken broth)
    • 2 sprg fresh rosemary (or possibly 1 1/2 tspns dry rosemary, crumbled)
    • 1 x bay leaf Salt to taste Freshly-grnd black pepper to taste
    • 1 x chicken - (3 to 4 lbs) cut 8 pcs, and backbone removed
    • 2 Tbsp. cornstarch
    • 1/2 c. heavy cream or possibly half-and-half Fresh lemon juice
    • 1 1/4 c. all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 3 Tbsp. chopped parsley or possibly dill Freshly-grnd black pepper to taste
    • 3 Tbsp. cool unsalted butter cut into bits
    • 1/2 c. buttermilk or possibly more if necessary Chopped fresh chives or possibly parsley as a garnish

    Directions

    1. Heat the butter in a large, heavy casserole, add in the onion, minced celery, and minced carrot, and cook the vegetables, stirring occasionally, for 5 min. Add in the garlic and cook, stirring, 1 minute. Add in the wine and reduce 1 minute. Add in the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add in the chicken to the pot and bring liquid to a boil.
    2. Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 min.
    3. Remove the chicken from the pot and transfer to a cutting board. When cold sufficient to handle, remove meat from bones. Cut chicken into bite-size pcs. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add in the diced vegetables, bring to a boil and simmer for 5 to 7 min, or possibly till vegetables are tender.
    4. In a small bowl, whisk together the cornstarch and the cream. Add in the cream mix to the boiling stock, stirring, and simmer till lightly thickened. Add in chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them proportionately. Cover, reduce heat to moderate and simmer till dumplings are hard to the touch and cooked through, about 20 min. Sprinkle with chives or possibly parsley.
    5. Buttermilk Dumplings: Into a bowl, sift the flour, baking soda, and salt. Add in parsley, the pepper, and the butter and blend till mix resembles coarse meal. Stir in just sufficient buttermilk to create a soft dough.
    6. Gently pat the dough into a 1/2-inch thickness and stamp or possibly cut into 1 1/2-inch pcs.
    7. This recipe yields 4 servings.

    Similar Recipes

    Leave a review or comment