This is a southern comfort food dish that some say came straight out of the Great Depression as a way to stretch a little bit of chicken to feed a big family. Flour and fat are combined to form a dumpling (such a sweet name for such an insidious food, don’t you think?) that is then is cooked in broth. In real life, those sweet little dumplings are calorie bombs that call for a healthier version—like this one.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the cornstarch in a medium bowl, and whisk in the chicken broth and milk. Pour the mixture into a large saucepan or Dutch oven and bring it to a boil, whisking constantly. Add the celery and onion. Season with salt and pepper to taste, and return to a boil. Then reduce the heat to low, cover, and simmer, stirring occasionally, until the vegetables are just tender, about 10 minutes.
Step 2
Stir the chicken into the vegetable mixture, and raise the heat to medium-low. Cover the pot and bring to a steady simmer.
Step 3
Meanwhile, in a medium bowl, stir the baking mix and buttermilk together until the mixture just forms a soft dough.
Step 4
Drop 12 spoonfuls of the dumpling mixture into the pot, spacing the dumplings out as much as possible. Cover, and simmer until the dumplings are just cooked through, about 7 minutes.
Step 5
Sprinkle the parsley over the dumplings. Season with salt and pepper to taste, if desired. Ladle into soup bowls and serve.
nutrition information
Step 6
Fat: 49.3g (before), 6g (after)
Step 7
Calories: 845 (before), 269 (after)
Step 8
Protein: 28g
Step 9
Carbohydrates: 24g
Step 10
Cholesterol: 66mg
Step 11
Fiber: 1g
Step 12
Sodium: 738mg
