Make Southern Chicken and Dumplings If You Want to Feel Cozy
I’m not from the South, and I was nearly an adult the first time I saw chicken soup with dumplings. I was shocked. You put a giant biscuit in chicken soup? I thought. That makes it so much better!
Chicken soup without noodles or rice is lovely if you’re not very hungry, but as far as I’m concerned, comfort food really requires more carbs. This recipe from Grandbaby Cakes delivers all that with a buttery, creamy chicken soup full of vegetables and shredded chicken. (The meat comes from a grocery store rotisserie chicken, so you can spend your time focusing on the biscuits.)
To make the soup, cook diced onions, carrots, and celery in melted butter. Once the onions are slightly translucent, set the vegetables aside, melt some more butter in the pot, and use it to cook a bit of flour until it starts to turn golden-brown. Fill the pot with chicken stock, whisk the ingredients together, and bring everything to a boil. Then add the vegetables and shredded chicken.
Soup is great, but clearly the biscuits are the star of this show. Mix flour, baking powder, salt, and fresh black pepper in a bowl. Using a spoon, stir in buttermilk, egg, and melted butter.
The author says it’s important to use a spoon and be careful not to over mix the dough or the biscuits will turn out dense and chewy.
Use a spoon to drop the dough in dollops over the top of the simmering soup. Cover the pot and let it simmer on low for about 20 minutes. When the dumplings are done, the soup is ready to eat, but you’ll probably have to sacrifice one to make sure they’re all cooked. If you cut it in half and it’s not raw in the middle, your chicken and dumplings are ready to serve.
Get the recipe: Southern Chicken and Dumplings from Grandbaby Cakes
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