Chicken ‘N’ Dumplins – diced chicken in a flavorful broth topped with mounds of buttermilk dumplins. This is southern cooking comfort food at its’ finest and it’s just one of the many great recipes you’ll find in Melissa’s Southern Cookbook by Melissa Sperka.
I am so excited to share another great recipe with y’all today.
I may not have southern roots, but I feel like today’s post gives me permission to write with a drawl because it’s all about the good cookin’ of the south!
Today I am sharing a dish that I have never made before, and come to think of it had never even eaten it until I made the recipe from Melissa’s new book, Melissa’s Southern Cookbook – Tried and True Family Recipes. Melissa is a dear blogging friend who I met virtually a few years ago and hope to meet very soon in person. Her blog, Melissa’s Southern Style Kitchen, as well as her new cookbook, focuses on her love of family, her southern roots and the wonderful food that is close to her heart.
This beautiful cookbook is filled with wonderful recipes from Melissa’s family and the generations before her who were her inspiration. There are beautiful pictures of appetizers, main courses, desserts and so much more. It’s a book of comfort food that’s sure to please your own family and it’s one that I highly recommend that you add to your collection. You can purchase it here.
Please stop and visit Melissa’s Southern Style Kitchen on Facebook and see all of the wonderful dishes she shares.
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- 3 cups roughly chopped cooked chicken
- 3 14- ounce cans low sodium chicken broth or stock
- 1 10 3/4- ounce can cream of celery soup
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 4 tablespoons salted butter room temperature
- 1/2 cup salted or 4-ounces cold butter, cubed
- 3 cups self-rising flour
- 1 cup whole buttermilk
Place the chicken, chicken stock, celery soup, poultry seasoning, salt, pepper, tarragon, onion powder, and garlic powder in a large pot over high heat and bring to a boil.
In a small bowl, mix together the flour and butter to form a paste. Whisk into the pot to thicken the broth.
Cut the butter into the flour, using a pastry blender or food processor, until the mixture resembles cornmeal.
Using a fork, mix the buttermilk into the flour until it forms a soft dough.
Using a 2-ounce ice cream scoop or tablespoon, drop the dough into the boiling broth. Immediately lower the heat to a simmer and cover tightly. Allow to simmer for 25 minutes without lifting the lid.
Uncover and gently stir. Let rest, uncovered, for at least 5 minutes, to allow the both to thicken.
In place of poultry seasoning, you may use 1/2 teaspoon each of ground sage, ground marjoram, ground thyme and ground rosemary.
I seasoned each of the chicken breasts I cooked with 1 1/2 teaspoons of Weber's Kick'N Chicken Seasoning and reduced the amount of poultry seasoning called for to 1 1/2 teaspoons and omitted the salt, pepper, tarragon, onion powder and garlic powder.
If you like this Chicken ‘N’ Dumplins, then you’ll enjoy…
Take a look at some other recipes from Melissa’s cookbook that some of my blogger friends made…
1. Southern Green Beans with Potatoes and Bacon from Barefeet in the Kitchen
2. Classic Hushpuppies from Love Bakes Good Cakes
3. Lemon Sour Cream Pound Cake from Plain Chicken
4. Chocolate Honey Butter and the Best Buttermilk Biscuits from Crazy for Crust
5. Garlic Herb Parmesan Pull Apart from Bake at Midnight
As always, all opinions expressed are my own and I appreciate your support of 365 Days of Baking and your support of Melissa’s Southern Style Kitchen as well.
Reprinted with express permission from Melissa Sperka, author of Melissa’s Southern Cookbook – Tried and True Family Recipes, The Countryman Press, a division of W. W. Norton & Company, New York, NY 2016. ISBN 978-1-58157-383-1