Chicken And Dumplings From 'Lighten Up, America!'

Name: Chicken And Dumplings From 'Lighten Up, America!'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) whole chicken; 10 cups water; 4 cups unsalted chicken stock; 1 tablespoon black peppercorns; 3 celery stalks, coarsely chopped (about 6 ounces); 2 carrots, cut into 1-inch pieces (about 5 ounces); 2 bay leaves; 1 onion, peeled and cut into wedges (about 10 ounces); 1/2 bunch fresh flat-leaf parsley (about 2 ounces); &nbsp; 3 tablespoons butter, divided; 1 cup chopped onion; 1/4 cup sliced celery; 1 carrot, halved lengthwise and sliced; 1 tablespoon all-purpose flour; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 4.5 ounces all-purpose flour (about 1 cup); 1 teaspoon baking soda; 6 tablespoons nonfat buttermilk; &nbsp; 1 tablespoon chopped fresh thyme; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 (4-pound) whole chicken
10 cups water
4 cups unsalted chicken stock
1 tablespoon black peppercorns
3 celery stalks, coarsely chopped (about 6 ounces)
2 carrots, cut into 1-inch pieces (about 5 ounces)
2 bay leaves
1 onion, peeled and cut into wedges (about 10 ounces)
1/2 bunch fresh flat-leaf parsley (about 2 ounces)
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3 tablespoons butter, divided
1 cup chopped onion
1/4 cup sliced celery
1 carrot, halved lengthwise and sliced
1 tablespoon all-purpose flour
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
6 tablespoons nonfat buttermilk
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1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

1
To prepare stock, remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stock pot. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour, skimming foam from surface as necessary. Remove from heat; let stand 20 minutes.
2
Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks into bite-sized pieces. Strain broth through a sieve into a large bowl; discard solids. Cool broth and chicken to room temperature. Cover and chill broth and chicken 8 to 24 hours. Skim solidified fat from surface; discard. Reserve 8 cups of the broth and all of the chicken. Refrigerate remaining broth in an airtight container for up to 1 week, or freeze for up to 3 months for another use.
3
To prepare dumplings, melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, celery, and carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
4
Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and 1/4 teaspoon salt, stirring with a whisk. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.
5
Drop dough in 24 (about 1-teaspoon) portions into broth mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer very low 6 minutes or until thoroughly heated and dumplings are done. Remove from heat, and ladle into shallow bowls. Sprinkle evenly with chopped parsley.
6
Per 1 1/4 cups chicken mixture, 3 dumplings, and 1 teaspoon parsley: CALORIES 258; FAT 7.4g (sat 3.5g, mono 2g, poly 1g); PROTEIN 26.2g; CARB 20.7g; FIBER 2.2g; CHOL 77mg; IRON 2.5mg; SODIUM 629mg; CALC 69mg

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 (4-pound) whole chicken, 10 cups water, 4 cups unsalted chicken stock, 1 tablespoon black peppercorns, and more.

Yes, Chicken And Dumplings From 'Lighten Up, America!' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!