Lunch / Dinner
Chicken and Dumplings
When we think of comfort food, Chicken and Dumplings rise to the top. There’s something about a bowl of dumplings that warms the soul. And this Creole version from Kevin Belton’s Cookin’ Louisiana does just that with a buildup of some heat, thanks to the hefty dose of Creole seasoning.
Ingredients
Test Kitchen Tip
Mix dumplings just until the dough forms. Like biscuits and pie crust, dumplings can be tough if the dough is overmixed.
Instructions
Heat a Dutch oven over medium-high. Add oil, celery, carrots, and onion and sauté until onion is soft and translucent, 5 minutes. Stir in garlic and cook 1 minute more.
Add chicken, Creole seasoning, 1 tsp. salt, and pepper.
Pour in stock and milk, bring to a boil, and boil until chicken is cooked through and easily shreds with a fork, 20 minutes.
Meanwhile, mix flour, baking powder, and 1 tsp. salt in a bowl for the dumplings. Cut in shortening using a pastry cutter. Gradually pour in buttermilk, stirring until dough comes together. Turn dough out on a floured surface and work it just until everything is well combined. Roll dough out to about ¼-inch thick. Cut dough into 1-inch strips. Cut each strip into pieces that are approximately 2 inches in length.
Remove chicken to a cutting board, shred, and return to soup. Whisk together cornstarch and water in a bowl. Pour cornstarch mixture into soup, stir, and return to a simmer. Drop dough strips into soup and simmer 15–20 minutes. Garnish servings with parsley and serve.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 452
% Daily Value*
Total Fat 18g 27%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 1010mg 42%
Carbs 51g 17%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.