Cooking Instructions

• In a medium saucepan or Dutch oven, melt butter over medium heat. Add diced vegetables and a sprinkle of parsley to the butter and sauté until vegetables are softened and onion is translucent (about 4-5 minutes).
• Add a pinch of salt and pepper, 1 teaspoon of bouillon granules, and ½ cup water to the saucepan.
• Add chicken to the pan and bring liquid to a simmer over medium heat. Cover with a lid and simmer for 10-15 minutes longer until meat is cooked through.
• While chicken is simmering, prepare the dumpling dough. Combine flour, baking powder, and a pinch of salt and pepper in a medium bowl.
• Add buttermilk and stir the dough until it comes together (dough will be shaggy).
• Heavily dust your work surface with flour. Scrape the dough onto the work surface and pat or roll out into a rectangle that is about ¼” thick.
• Use a pizza cutter or knife to slice the dough into 1” x 1” squares (or slightly larger rectangles). Dust the pieces with more flour and set aside.
• When chicken is cooked through, remove the chicken from the broth and set aside.
• Strain the vegetables from the broth and return the broth to the saucepan.
• Add remaining 4 cups of water, 4 teaspoons of chicken bouillon, and a ½ teaspoon pepper to the strained broth.
• Bring full broth mixture to a low boil.
• Add dumplings to the boiling broth - drop dumplings into the broth separately to prevent them from sticking together.
• Reduce heat to a simmer, and cook the dumplings, uncovered, until done (about 10-15 minutes). Dumplings are done when they are soft and doughy like a noodle, all the way through.
• Meanwhile, chop or shred chicken into bite-sized pieces.
• When dumplings are done, add the chicken back into the saucepan. Stir and cook the mixture a few minutes longer to heat the chicken through and thicken the broth with the starches from the dough.
• Stir in a drizzle of heavy cream, if desired, to add some creaminess to the dish. Serve with freshly cracked pepper and a bit of chopped parsley.