Southern Chicken & Dumplings With Herbed Broth

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"Comfort is all over this dish like a warm hug that is soothing to the soul."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (634.7 g)
  • Calories 1104.1
  • Total Fat - 59.3 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 613.5 mg
  • Sodium - 697.5 mg
  • Total Carbohydrate - 73.6 g
  • Dietary Fiber - 11.2 g
  • Sugars - 2.1 g
  • Protein - 72.8 g
  • Calcium - 153.1 mg
  • Iron - 10.8 mg
  • Vitamin C - 14.7 mg
  • Thiamin - 0.7 mg

Step 1

Combine 1 cup flour and pepper. Dredge chicken in flour mixture.

Step 2

Heat oil in a large Dutch oven over medium heat; add chicken, and cook until golden, turning once. Add additional oil, if needed. Remove chicken from Dutch oven, reserving drippings in Dutch oven.

Step 3

Cook onion and garlic in drippings, stirring constantly, until tender.

Step 4

Add 1 tablespoon flour, and cook 1 minute, stirring constantly; gradually add broth, stirring constantly.

Step 5

Add chopped basil and next 4 ingredients; bring to a boil. Return chicken to Dutch oven; cover, reduce heat, and simmer 30 minutes.

Step 6

Remove chicken from Dutch oven, and keep warm.

Step 7

Combine 2 cups flour and whipping cream in a large bowl, stirring with a fork (mixture will be dry and crumbly). Gently pat mixture into 2-inch balls, handling dough as little as possible.

Step 8

Bring broth mixture to a rolling boil; add dumplings. Cover, reduce heat, and simmer, without stirring, 7 - 10 minutes or until dumplings are firm in center.

Step 9

Remove broth mixture from heat. Stir in sour cream, if desired. Serve dumplings and broth over chicken, and garnish, if desired.

NOTE: Adding the sour cream makes this broth creamy - like a Hungarian style dish. The texture is more traditional without the sour cream.


Tips & Variations


No special items needed.

Related

breezermom

This is definitely different from any chicken and dumplings I've had, but really delicious! Making the roux gave the broth a very rich, deep flavor and the dumplings were very airy and light. We loved it! Thanks for sharing your delicious recipe!

review by:
(24 Jul 2016)