Chicken and Dumplings

Servings: 0 servings



Combine broth ingredients in stockpot & bring to boil. Reduce heat to medium and simmer 2 hours. Remove chicken from broth cool. Remove meat from bones. Shred meat. Strain broth. Place broth in saucepan, bring to boil. Cook 10 minutes. Combine ¾ cup flour, baking powder, & salt; stir w/whisk. Cut in butter w/pastry blender until it looks like coarse meal. Add buttermilk. Turn out dough and add rest of flour as needed. Divide dough into 24 equal portions. Heat a large Dutch oven over medium-heat heat. Coat pan with cooking spray. Add onion, celery, carrot and sauté 4 minutes. Add broth and salt, bring to boil. Simmer 20 minutes. Drop dumplings into pan cover and cook 10 minutes. Remove ¼ liquid and stir in 1 Tbsp. flour. Return chicken to pan. Add flour mixture to pan, bring to boil. Cook 1 minutes or until thickened. Remove from heat and add chives.