Chicken Soup With Dumplings
Author: Lyn
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
- 10 Cups Low Sodium Chicken Broth
- 6 Chicken thighs, cooked & shredded
- 1 Cup All-Purpose Unbleached Flour
- ½ Cup Yellow Cornmeal
- 2 Tsp Baking Soda
- ½ Tsp Salt
- ¾ Cup Buttermilk
- ½ Cup Frozen Spinach, thawed
- Salt & Pepper
- Season Chicken thighs with salt and pepper, brown both sides in a hot skillet.
- Remove from the skillet and cut into strips. Set aside.
- In a large pot, bring broth to a simmer over medium heat.
- In a medium bowl, mix together the flour, cornmeal, baking powder and salt.
- With a fork, stir in the buttermilk and spinach to form a dough.
- Using 2 spoons, form tablespoon sized balls and gently drop into simmering broth.
- Cover and cook for about 8 minutes, until dumplings are cooked through.
- Add chicken, gently into the simmering pot.
- Taste and broth and add salt and pepper as desired.
- Allow to simmer for about 5 minutes.
Recipe by Lovely Pantry at https://lovelypantry.com/2012/02/chicken-soup-with-dumplings/
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