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
- 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.
- 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.
- 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.
- 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.