Herb-Infused Chicken and Dumplings with Spinach

Savor the rich flavors of our Herb-Infused Chicken and Dumplings, a comforting dish perfect for chilly evenings. This variation includes fresh spinach for a nutritious twist, making it a delightful meal for the whole family.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 6

Ingredients

1 whole chicken (about 3-4 lbs)

8 cups chicken broth

2 cups all-purpose flour

1/2 cup cornmeal

1 tbsp baking powder

1 tsp salt

1/2 cup cold unsalted butter, cubed

1 cup buttermilk

1 cup packed fresh spinach, chopped

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme, chopped

1 onion, diced

3 carrots, sliced

2 celery stalks, sliced

2 cloves garlic, minced

Salt and pepper to taste

Instructions

1. In a large pot, bring chicken broth to a boil. Add the whole chicken, onion, carrots, celery, and garlic. Reduce to a simmer and cook until the chicken is tender, about 45 minutes.

2. Remove the chicken, let it cool slightly, then shred the meat, discarding skin and bones. Return the chicken to the pot.

3. In a bowl, mix flour, cornmeal, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Fold in spinach, parsley, and thyme.

4. Drop spoonfuls of the dumpling dough into the simmering pot. Cover and cook for about 15 minutes or until the dumplings are cooked through.

5. Season with salt and pepper to taste, and serve hot.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat until warmed through, adding a splash of broth if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.