Categories: Soup
Ingredients
- 7 tbsp. cold unsalted butter
- 2 carrots, chopped
- 2 stalk celery, chopped
- 1 parsnip, peeled and chopped
- 1 bay leaf
- Kosher salt and black pepper
- 1 1/2 cups plus 3 tbsp. all-purpose flour
- 4 cups chicken broth
- 2 tsp baking powder
- 2/3 cup cold buttermilk
- 1 tbsp. chopped fresh dill, plus more for topping
- 1 tbsp. chopped fresh chives, plus more for topping
- 2 cups shredded rotisserie chicken, skin removed
Directions
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Heat 3 tbsp. butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 tsp salt and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tbsp. flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10-12 minutes. Season with salt and pepper.
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Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 tsp salt in a medium bowl. Cut the remaining 4 tbsp. butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
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Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12-15 minutes. Top with more dill and chives.