Chicken and Sweet Potato Drop Dumplings

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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
 
Ingredients
Soup:
  • 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
Dumplings:
  • 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
Instructions
  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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