Buttermilk Chicken and Dumplings

Ingredients

For The Chicken And Broth

• 4 chicken thighs or chicken breasts
• 1/2 teaspoon extra virgin olive oil
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon Mrs. Dash seasoning blend
• 1/2 teaspoon garlic powder
• 1 bay leaf
• 1/2 teaspoon dry parsley
• 3 cups water
• 3 cups chicken broth
• Chopped celery
• Chopped carrots

For The Buttermilk Dumplings

• 2 cups all-purpose flour
• 1/4 teaspoon seasoning salt, or to taste
• Salted butter, Crisco, or solid shortening
• 1 tablespoon parsley
• 1 tablespoon garlic powder
• 1/4 teaspoon cracked black pepper, optional
• 1/2 cup buttermilk, plus more if needed

Instructions

1. In a large pot, simmer the chicken with water, chicken broth, garlic, paprika, Mrs. Dash, garlic powder, bay leaf, and dry parsley until the chicken is cooked.
2. Remove the cooked chicken from the pot and set it aside.
3. Add chopped celery and carrots into the broth and cook until fork-tender.
4. In a large bowl, sift 2 cups of all-purpose flour.
5. Add seasoning salt and mix in your fat, using salted butter, Crisco, or solid shortening.
6. Stir in parsley, garlic powder, and cracked black pepper.
7. Pour in buttermilk and mix until a dumpling dough forms.
8. Lightly flour your surface and roll the dough to your desired thickness.
9. Cut the dough into strips or squares.
10. Bring the broth to a boil, then carefully drop the dumplings into the hot broth with vegetables.
11. Stir gently to prevent the dumplings from sticking.
12. Let the dumplings simmer for 30 to 35 minutes.
13. Add a splash more buttermilk near the end for extra creaminess if desired.
14. Cover the pot with a lid and let it steam on low for 20 to 25 minutes to thicken.
15. Shred the cooked chicken and add it back into the pot.
16. Stir gently, spoon into bowls, and serve hot.