Chicken and Dumplings | Springer Mountain Farms (2024)

Dinner Lunch

Mark Phillips
@chefsoutherntemp

1. Use either a leftover roasted chicken and shred the meat for the soup or any fully cooked chicken that is either chopped or shredded. [If you need to roast chicken for the soup, split the whole chicken into 2 halves, season on all sides with salt and pepper and roast in the oven at 375°F until the internal temperature reaches 165°F; cool enough to shred.]
2. Start the soup base by using a large pot and adding olive oil and the 1/4 cup of butter and heat over medium-high heat until melted.
3. Add onions and carrots and cook for about 3-5 minutes or until tender.
4. Stir in the minced garlic and stir an additional 30-60 seconds or until fragrant.
5. Reduce heat to medium-low and sprinkle the flour over the sauteed vegetables stirring for about 2 minutes.
6. Add the shredded, precooked chicken to the pan along with the chicken broth, cream, thyme, bay leaf, salt and pepper and mix well.
7. Add frozen green beans or peas, cover the pan with a lid and simmer for about 15 minutes.

1. Make the dumplings while the chicken soup is simmering.
2. In a large mixing bowl, whisk together flour, baking powder, salt, onion powder, poultry seasoning and pepper.
3. In a measuring cup, whisk together the milk and melted butter until combined.
4. Add the wet mixture to the bowl of dry ingredients, stirring just until moistened.
5. Using a large spoon or cookie scoop, portion the dough into 1-inch round balls and gently drop the dough balls into the simmering soup, being careful to keep them from touching.
6. Once all of the dumplings have been added, cover the pot and allow the soup to simmer for an additional 15 minutes, or until the dumplings are cooked through.
7. Remove the lid and stir in the parsley.