Chicken Soup with Buttermilk Dumplings

Name: Chicken Soup with Buttermilk Dumplings
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 1 bay leaf; 1 Tbsp butter; 118 milliliters buttermilk, or more, if necessary; 2 smalls roughly chopped small carrots, plus 1, diced; 2 roughly chopped celery stalks, plus 2 stalks, diced; 1 kgs chicken, cut into 8 pieces and backbone removed; 1 liters chicken stock or canned chicken broth, heated; 2 Tbsps cornstarch; 237 milliliters dry white wine; 296 milliliters all-purpose flour; 4 servings Minced fresh chives or parsley, as a garnish; 2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled; 3 cloves garlic, minced; 118 milliliters heavy cream or half-and-half; 4 servings Fresh lemon juice; 1 large onion, minced; 3 Tbsps minced parsley or dill; 4 servings Freshly ground pepper; 1 teaspoons salt; 4 servings Salt and freshly ground pepper; 3 Tbsps cold unsalted butter, cut into bits

Chicken Soup with Buttermilk Dumplings takes roughly 2 hours and 5 minutes from beginning to end. This recipe serves 4. One serving contains 1382 calories, 115g of protein, and 73g of fat. Autumn will be even more special with this recipe. If you have celery stalks, parsley, rosemary or, and a few other ingredients on hand, you can make it. It works well as a main course. If you like this recipe, you might also like recipes such as Quick Chicken Soup With Buttermilk Dumplings, Creamy Chicken and Buttermilk Dumplings, and Mom's Chicken 'n' Buttermilk Dumplings.

Instructions

Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes.

Ingredients you will need

Vegetable

Butter

Carrot

Celery

Onion

Add the garlic and cook, stirring, 1 minute.

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Garlic

Add the wine and reduce 1 minute.

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Wine

Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste.

Ingredients you will need

Chicken Stock

Bay Leaves

Rosemary

Pepper

Salt

Add the chicken to the pot and bring liquid to a boil.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.

Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones.

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Meat

Equipment you will use

Cutting Board

Pot

Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan.

Ingredients you will need

Whole Chicken

Equipment you will use

Sauce Pan

Sieve

Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.

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Vegetable

In a small bowl, whisk together the cornstarch and the cream.

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Corn Starch

Cream

Equipment you will use

Whisk

Bowl

Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened.

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Cream

Stock

Add 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 evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes.

Ingredients you will need

Salt And Pepper