Chicken Soup with Buttermilk Dumplings

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The soup base was really good, but I think the times are off. By the time I was finished cooking, the veggies were being cooked for about an hour, and were overcooked. Would make the following changes in the future: reduced the total cooking time by 20-30 minutes; I would cook the chicken and veggies for about 15minutes (instead of the recommended 30minutes, then add the dumplings and continue to cook for 20minutes, and shred the chicken before serving. This will keep veggies with some bite. I would also either reduce the dumpling recipe by half or double the stock/water content, and make the dumplings were smaller. It seemed the dumplings overpowered the soup, and there was very little room towards the end even though I was using a big pot. I also added a bit of Goya seasoning, just a dash, to the dumplings so they had a little more flavor, and substituted two tablespoons of the total flour required for the dumplings for cornmeal, just to give it some texture.

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Wow!!! The best soup or chicken and dumplings ever! I received a Le Creuset dutch oven for a gift, and this was the first thing I made. I did use rotisserie chiken wich saved alot of trouble, and used Bisquick dumplings recipe with buttermilk instead of milk. I can't wait to serve this for a crowd. AWESOME.

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WOW!!! What an awesome recipe...the best chicken and dumplings I have ever tasted!! Will definitely make again.

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This is the best chicken and dumpling recipe I have ever made. I think the lemon juice adds a nice freshness. I also used chicken breasts. Definitely a keeper.

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This is an awesome recipe. I also made it with breast and didn't strain it. It was awesome!!!!! TRY IT!

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This was my first attempt at anything like this, but it turned out great! My husband and children loved it. I also used boneless, skinless chicken breasts and would do this again, though I might also include boneless, skinless thighs. I also only chopped my veggies and added them all in the beginning and didn't have to do any straining because there was no fat. The dumplings are awesome. I used parsley. This recipe is definitely a keeper!

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I made this recipe using chicken breast and it was perfect!! I have already made it two times in two weeks!!! Super easy and very delicious...

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So I did mine with chicken breast instead of chicken on the bone and clarified a couple of things in the recipe that when I read them I was a little confused:

Melt the butter in a large stockpot, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the boneless skinless chicken breast to the pot and bring liquid to a boil.

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

Remove the chicken from the pot and transfer to a cutting board. Cut chicken into bite-side pieces. Strain cooking liquid through a sieve (colander, then cheesecloth and pour strained liquid back into the stockpot. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.

In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken back into stockpot and season with the lemon juice and salt & 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. Sprinkle with chives or parsley.

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very good

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I made this chicken soup with dumplings tonight for dinner. The whole family really enjoyed it and the kids had a great time helping along the way. The soup itself is very delicious, I will make it as a base for my "dumpling" experiment. The buttermilk dumplings were so so, but I like things with punch! Next time, I think a jalapeno cornbread dumpling would be show stopping spectaular, good enough to be a main fo entertaining! Great dish for all ages to enjoy!