Categories: Soup
Ingredients
- 2 tbsp. olive oil
- 3 medium carrots, diced
- 1 large onion, diced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 1 whole rotisserie chicken, skin and bones removed and shredded
- 2 bay leaves
- 6 slices bacon
- 1 lb. mushrooms, cleaned and sliced
- 4 green onions, white and green parts chopped
- Kosher salt and black pepper, to taste
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp sugar
- 2 tbsp. butter, melted
- 1 cup buttermilk
Directions
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In a large Dutch oven, heat the olive oil over medium-high. Add the carrots and onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the chicken broth, chicken, and bay leaves and bring to a gentle boil. Reduce the heat and let simmer for 15 minutes.
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While the soup is simmering, chop the bacon into 1/2-inch pieces. Place in a large skillet and cook over medium heat until is has rendered its fat and the bacon is crispy. Remove the bacon pieces with a slotted spoon, and add the mushrooms. Raise the heat to medium-high and cook the mushrooms, stirring occasionally, until they are browned, about 8 minutes. Take off the heat, add the bacon back to the pan and add the green onions. Season to taste with salt and pepper and reserve until you serve the chicken and dumplings.
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In a mixing bowl, whisk together the flour, baking powder, baking soda, 3/4 tsp salt and sugar. Add the melted butter and stir with a fork. Starting with about 3/4 cup, stir in the buttermilk. Keep adding buttermilk, a little at a time, until the mixture forms into a soft dough.
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Drop tbsps. of batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.
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Serve in bowls topped with the bacon mixture.