Chicken and Dumplings

Inspired by Rachael Ray and a friend from Lake Wiley, I originally made this last year but enjoyed this version much better. It is more work but totally worth it!

2 quarts (8 cups) chicken stock or bone broth

Olive Oil

8 pieces bone in chicken pieces (I used both leg and breast pieces)

Salt and Pepper

3 T butter

2 celery ribs, chopped

3 carrots, peeled and chopped

1 onion, chopped

1 leek, chopped

1 bay leaf

8 sprigs thyme, tied with butcher twine

2 cloves garlic, chopped

1/4 cup flour

For the dumplings:

1 1/2 cups flour

1 1/2 t baking powder

1 t salt

3/4 cup buttermilk

2 T melted butter

1 egg

1. In a Dutch oven, heat chicken stock to a low simmer and cover.

2. In another pan, heat oil and brown chicken seasoned with salt and pepper in separate batches, about 4 minutes per side. Remove from pan and place in heated chicken stock to cook through.

3. Add butter to the pan drippings from chicken and melt. Add celery, carrots, onions, leeks, bay leaf and thyme bundle and soften 5 minutes. Add garlic and cook an additional 3 minutes. 

4. Remove chicken when cooked through and let cool. While cooling, add veggies and drippings to the liquid in the Dutch oven and heat through.

5. Shred chicken and add to Dutch oven. Bring to a simmer.

6. Mix together dumpling ingredients and using two large spoons, drop into simmering soup, cover and cook for 15-20 minutes.