This is a recipe that Kate’s American grandmother would make. It’s a classic ‘Southern’ recipe that is both inexpensive and delicious. We’ve halved the amounts, but feel free to make some more to share with your loved ones. It serves two generous portions.
Time: One hour
- 1 tablespoon olive oil
- 1 chicken breast, diced (or leftover roast chicken, shredded)
- 3 tablespoons butter
- 1 small russet potato, peeled and diced
- 1 medium carrot, peeled and thinly sliced
- 1 small onion, chopped
- 1 rib celery, diced
- small handful frozen peas
- 1 bay leaf, dry or fresh
- freshly ground black pepper
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 1 tablespoon fresh parsley, chopped (optional)
- 3 1/4 cups plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons unsalted butter, melted
- 88ml buttermilk
Place the chicken into a saucepan that will hold all pieces comfortably. Cover the chicken with water, and bring to a boil over medium-high heat, then reduce to a simmer. Cover the pan and continue to cook for about 10 minutes, until chicken is no longer pink. Drain the water and let the chicken cool before shredding with a fork.
Heat the oil in a medium-large pot over medium-high heat. Add butter, onions, and celery, cooking until translucent. Add the other vegetables and bay leaf, cooking for about five minutes, stirring frequently.
Season with salt, pepper and thyme. Add two tablespoons of flour to the mixture, and cook for a further two minutes. Stir in broth or stock and bring to a boil; add more stock if desired. Add the chicken and stir.
To make the dumplings, whisk together the remaining flour, baking soda, baking powder, and pepper in a medium-sized bowl. Whisk in the melted butter, buttermilk, and parsley. Reduce the heat to low and, in four large spoonfuls, drop the mixture into the broth. Simmer, covered, for about 12 to 15 minutes, until dumplings are firm. Serve and enjoy.