Name: Herby Chicken and Dumplings
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Ingredients: One 2.8-to 3.3-pound (1.3- to1.5-kilogram) whole chicken; 6 cloves garlic, peeled and smashed; 3 stalks celery, cut into large chunks; 2 carrots, cut into large chunks; 2 yellow onions, peeled and cut into large chunks; 1 handful parsley stalks, leaves reserved; 2 teaspoons peppercorns; 1 1/2 teaspoons kosher salt; 3.17 quarts (3 liters) cold tap water; 2 tablespoons unsalted butter; 2 carrots, diced; 2 stalks celery, diced; 1 yellow onion, diced; Kosher salt and freshly ground black pepper; 1 1/2 cups (195 grams) all-purpose flour; 2 teaspoons baking powder; 3/4 cup (187 milliliters) buttermilk; 1/4 cup finely chopped chives; Reserved parsley leaves, finely chopped; 2 to 3 handfuls baby spinach; 1/2 cup (125 milliliters) cream, 18% or 35%; 1/2 lemon, juiced

Directions

For the chicken and broth: Add the chicken to a large stockpot along with the garlic, celery, carrots, onions, parsley stalks, peppercorns and salt. Top the water. Bring to a boil over high heat, then cover, reduce the heat to medium-low and simmer until the chicken is cooked through and will easily pull away from the bone 1 to 1 1/2 hours. While simmering, occasionally skim away any foam that rises to the surface.
Using a pair of tongs, carefully remove the chicken from the pot and set aside in a large bowl until cool enough to handle, about 20 minutes. Meanwhile, strain the broth through a fine mesh sieve into a large bowl and set aside.
For the soup and dumplings: Return the pot to the stove and place over medium heat. Melt the butter in the pot and transfer 1 tablespoon of the melted butter to a small bowl and set aside. Add the diced carrots, celery and onion to the pot with the remaining butter, season with salt and pepper and cook until softened and lightly golden brown, 4 to 5 minutes. Carefully pour in the broth and bring to a boil for 10 minutes.
In a large bowl, stir together the flour, baking powder and 3/4 teaspoon of salt. Add in the buttermilk and the reserved melted butter as well as the chives and half of the parsley. Stir just to combine and set aside.
Meanwhile, remove the skin from the chicken and pull the meat from the bones. Using two forks, shred the meat into large bite-size hunks.
Add the chicken into the pot and stir in the spinach, cream, lemon juice and remaining parsley. Using two spoons or a small spring-loaded ice cream scoop, drop 16 to 18 dumplings into the pot
leaving some space between each. Cover the pot with a lid, turn the heat down to low and cook until the dumplings are cooked through, about 15 minutes.

Cook’s Note

To save time, replace the chicken and broth with 8 cups of store-bought chicken broth and a grocery store rotisserie chicken. Also, for brighter spinach, feel free to add the raw spinach to serving bowls and ladle the hot soup overtop.

Herby Chicken and Dumplings

Ingredients

Chicken and Broth:

Soup and Dumplings:

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Cook’s Note

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