Chicken and Sweet Potato Drop Dumplings


They say chicken soup is good for the soul—and our updated take on chicken and dumplings is the embodiment of this universal truth.

Chicken and Sweet Potato Drop Dumplings
Serves: 3 Quarts
  • 2 tablespoons unsalted butter
  • 2 cups chopped onion
  • 1½ cups coarsely chopped carrots
  • ½ cup coarsely chopped celery
  • 6 cups chicken broth, divided
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ⅓ cup all-purpose flour
  • 3 cups chopped cooked chicken
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ½ cup coarsely mashed cooked peeled sweet potato
  • ½ cup whole buttermilk
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, lightly beaten
  • Garnish: fresh thyme, fresh sage
  1. For soup: In a 5-quart cast-iron Dutch oven, melt butter over medium-high heat. Add onion, carrot, and celery; cook until lightly browned, about 4 minutes. Stir in 5½ cups broth, sage, thyme, lemon juice, salt, pepper, and garlic powder; bring to a boil. Reduce heat to medium-low; cover and cook until vegetables are crisp-tender, about 8 minutes.
  2. In a small bowl, whisk together flour and remaining ½ cup broth; stir into pot. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in chicken.
  3. For dumplings: In a large bowl, whisk together flour, baking powder, salt, and pepper. In a small bowl, whisk together sweet potato, buttermilk, melted butter, and egg. Stir sweet potato mixture into flour mixture until a dough forms. (Dough will be soft.) With floured hands, roll dough into 12 balls.
  4. Bring soup to a boil over medium-high heat; quickly but carefully drop dough balls into soup. Reduce heat to medium-low; cover and cook, without stirring, until dumplings are puffed and cooked through, 15 to 17 minutes. Season with additional pepper. Garnish with thyme and sage, if desired.



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