Chicken and Garlic Butter Dumplings



2 tbsp butter

2 tbsp. extra-virgin olive oil

1 large onion, finely chopped

3 medium carrots, peeled and diced

2 ribs celery, chopped

Kosher salt

Freshly ground black pepper

Garlic powder


4 cloves garlic, minced

2 bay leaves

8 cups water

1 tbsp chopped carrot greens (optional)

1 whole chicken cut into pieces

1 teaspoon chopped fresh thyme

5 leaves fresh sage chopped

1 c. heavy cream

1 cup water

Freshly chopped parsley, for serving



1 1/2 c. all-purpose flour

1 tbsp. baking powder

1/2 tsp. kosher salt

1 large egg

2/3 c. buttermilk

1 clove garlic minced

3 tbsp. butter, melted


Season both sides of chicken with salt, pepper, garlic powder and paprika. Place butter and olive oil in cast iron skillet and melt over medium heat. Place chicken skin side down in skillet and cook 5-8 minutes or until browned. Remove and place in large stock pot with the water leaving the butter and oil in the skillet. Bring the pot to a boil. Skim foam. Reduce heat. Simmer, partially covered, for 30 minutes. Remove breast and cook another 30 minutes.


Heat skillet with chicken drippings over medium heat. Add onion and celery, season with salt and pepper and cook for five minutes or until soft. Add garlic and bay leaves and cook for one minute. Add contents of skillet to the pot with the chicken. Add the cup of water to the skillet and scrape the bottom of the pan. Add to the pot and simmer for 10 minutes. Remove the chicken and shred.


While the soup is still simmering, add the garlic to the butter and microwave for 30 seconds. In a large bowl, combine the flour, baking powder, and salt. Add the egg, buttermilk, and melted garlic butter and whisk until combined. 


Add the shredded chicken and heavy cream to the pot, mix and return to a simmer. Drop spoonfuls of dumpling mix into the pot, cover and cook on low until dumplings are cooked through, about 5 minutes. Serve warm.

Fort Worth, Texas

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