Hearty Chicken & Dumplings

I whipped this recipe up 15+ years ago at Kent Country Club, and to this day it is revered as a family, friend and Chef Robin student FAVE! Enjoy!

Hearty Chicken and Dumplings

Chef Robin Gourmet Cooking Classes

Soup

1 ½  stick butter

¾  C. flour

2 C. chopped carrots

1 C. chopped celery

1 C. chopped onions

1 T. chopped Fresh rosemary

1 t. chopped fresh thyme

1 t. chopped fresh sage

Salt & pepper to taste

3 quarts chicken stock

Cooked leg & thigh meat from one chicken (boneless)

Dumplings

2 C Flour

¼ t baking soda

1 T baking powder

1 t Salt

1 T Dried parsley

3 T cold Butter

3 T cold chicken fat from top of stock- if you have it!

1 C buttermilk

Melt butter in large soup pot  over medium heat. Add carrots and cook for a few minutes. Add celery, cook for another few minutes, then add onions & herbs, salt & pepper and continue to sweat vegetable until vibrant in color and starting to soften, about 15 minutes. Add flour and cook this roux mixture, stirring constantly, until it is starting to turn a golden brown color. Add stock, one cup at a time, waiting for mixture to bind together after each addition. (this will prevent lumps) When all stock is added, then add chicken and bring mixture to a slow boil (a few bubbles), then turn down to a simmer. While soup is cooking, make dumplings, as follows:

Preheat oven to 450. In a food processor, mix together flour, soda, baking powder, salt and dried parsley-pulse to combine. Add chicken fat and butter and then pulse until combined. Add buttermilk and pulse just until combined. Bake in a greased 8x8 pan for 12 minutes, or until done. Cut warm dumplings into one inch squares and add to simmering soup at the last minute before serving, DELISH!!!