To start, I just want to note that this isn’t your momma’s chicken and dumplings (or dumplins) and its not claiming to be, just so you know. While my mom never really made us chicken and dumplings, I think this is probably similar to what she would come up with, as it is veggie full, balanced, and yet still can feed a crowd (and we were a hungry crowd back in the day).
We roasted the bird in the same pot we used to make the soup base that has three benefits. The first benefit is fewer dishes to clean. The second is that all the good fat and drippings make it into the dish. Thirdly, the chicken sits and rests after coming out of the oven therefore staying nice and juicy until you are ready to shred it and finish off the dish with the dumplings.
The inclusion of celery root and fennel enriches the flavor of the broth while adding some fiber to balance all of the carbs and protein – this makes me feel better about it at least (and they taste good too). You can definitely thicken this with a roux before adding the broth, or even strain out the vegetables if you prefer. Additionally, I realize some prefer the rolled, flat dumplings and this dumpling dough would definitely accommodate that.
If your as cold as we are these days, enjoy and warm yourself up!
For the Roasted Chicken
- 1 whole chicken (& giblets)
- Dried sage
- Garlic powder
- Salt & pepper
- Oil olive
For the Soup
- 4 celery stalks (chopped)
- 1 med onion (chopped)
- 2 lrg carrots (chopped)
- 1 med celery root (chopped)
- 1 apple (peeled and chopped)
- ½ fennel bulb (chopped)
- 2 bay leaves
- Chicken broth or water/chicken base combo – enough to fill your pot
- 1 cup cream (optional)
For the Dumplings
- 2 cups flour
- 1 tbsp baking powder
- Pinch salt and pepper
- 2 tbsp chives (minced)
- 5 tbsp cold butter
- 1 egg
- 1/ cup 2% yogurt
- 1/4-1/2 cup cream
- Mixed baby greens – chard, kale, spinach, mustard, etc. (optional)
*This recipe is rather large, easily feeding 4-6 people. However, the dumplings should keep for multiple days refrigerated in the soup allowing for enjoyable leftovers.
- Preheat the oven to 400 F.
- Remove the giblets from the chicken and pat dry.
- Place the chicken in a Dutch oven or other oven safe pot, and rub all over with olive oil, salt, pepper, garlic powder, dry sage, and allspice.
- Roast uncovered for about an hour, until the meat reaches 155 F. Since the meat will rest and get cooked again, you don’t need to cook it all the way in the oven.
- When the chicken is done, remove it from the pot and set aside on a plate/board to rest and cool.
- Place the pot over medium heat on the stove and lightly saute the giblets in the remaining chicken juices and spices.
- Add the celery and onion. Cook, stirring occasionally, until the onion begins to turn translucent.
- Add the carrots, celery root, fennel, and apple. Stir to combine and cook for two minutes.
- Remove the giblets, add enough broth or water/chicken base to cover the veggies by a few inches (I just fill the pot until it is about two inches from the top), and add the bay leaves.
- Simmer covered until the vegetables are soft (or until you are ready to eat).
- Meanwhile, remove the chicken from the carcass and shred.
- Add the meat and cream (optional) to the pot when the veggies are ready.
- Once the meat is added, combine the flour, baking powder, salt and pepper in a large mixing bowl.
- Add the chives to the flour, and then cut the butter into the flour mixture.
- When the flour mixture looks sandy or the butter is pea sized or smaller, make a well in the center and add the egg and yogurt. Mix those, and then start mixing them into the flour.
- Add the cream gradually until the dough just comes together. It should not be sticky or wet feeling – though it should not feel dry either. You may not use all of the cream.
- To form the dumplings, you can roll them into golf ball sized balls, roll out the dough on a floured surface and cut it into squares, or you can drop it by the spoonful directly into the pot. It is up to you.
- When ready, add the dumplings to the simmering soup. Cover and cook for 10 – 15 minutes – depends on the size of your dumpling and the thickness of the soup. You can poke the dumplings to check if the inside is cooked.
- Serve as is, or pour it over mixed greens to add even more veggies to the mix.
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