I grew up in North Carolina, and chicken and dumplings is one of those foods that’s comforting, delicious and reminds me of home. It’s creamy, nourishing and indulgent all at the same time. The slow cooked chicken and vegetables are seasoned to perfection in the soothing and rich broth, then combined with scratch-made dumplings and accented with heavy cream and herbs. If you’ve never tried this famously southern soup before, you’re going to wonder why you waited so long to make it.
Humanely Raised Chicken Tastes & Feels Better
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Never Ever Given Antibiotics, Steroids Or Hormones
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- ¾ cup flour, divided
- Sea salt and freshly ground black pepper to taste
- 1 whole chicken
- 2 tablespoons avocado oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 ribs of celery, chopped
- 3 cloves garlic, minced
- 6 cups bison bone broth
- ½ cup apple cider vinegar
- 2 teaspoons coconut sugar
- 2 bay leaves
- 5 peppercorns (whole)
- ½ cup heavy cream
- Fresh parsley, minced
- Fresh thyme, minced
For the dumplings:
- 1 ⅓ cups flour
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ⅔ cup milk
- 1 tablespoon bison tallow, melted
- Thaw the whole chicken overnight in the refrigerator. Before preparing, cut the chicken apart into smaller pieces for initial cooking (it will be shredded later). Pat gently dry with paper towels. Set aside.
- In a mixing bowl or shallow dish, combine the flour with salt and pepper to taste.
- Dredge the chicken in the flour mixture, coating on all sides and shaking off excess before setting aside.
- Heat the two tablespoons of avocado oil in a large stockpot over medium-high heat. Brown each piece of chicken on all sides, working in batches to not overcrowd the bottom of the pot. Remove the browned chicken and set aside.
- Add the carrots, onion and celery to the stockpot. Cook, stirring frequently until the onion is translucent and fragrant. Add the garlic to the pot. Stir for about a minute, then add in the ¼ cup of flour. Combine thoroughly. Slowly pour in the bison bone broth, stirring constantly. Add in the apple cider vinegar, coconut sugar, bay leaves and whole peppercorns.
- Add the chicken back into the pot. Bring the soup to a boil.
- Reduce the heat and bring to a simmer. Cover the pot with a lid and cook for approximately 20 minutes, or until the chicken is completely cooked. The juices should run clear (chicken should always be cooked to an internal temperature of 165 degrees Fahrenheit). Remove from heat and set aside.
- Make the dumplings. First, prepare a baking sheet lined with parchment paper and set aside. In a large mixing bowl, whisk together the flour, sea salt and baking powder. Use a separate bowl to combine the milk and melted bison tallow. Pour the milk and tallow mixture into the flour mixture, stirring just until combined. Take care not to overmix. Drop the dumpling dough in heaping spoonfuls onto the prepared baking sheet.
- Remove the chicken from the pot and let it cool for a few minutes. Remove the bay leaves from the soup. Skim any fat from the top with a large spoon or ladle. Remove the skin and bones from the chicken pieces. Set the bones aside for bone broth or discard. Use forks or your fingers to shred the chicken. Put the shredded chicken back into the soup.
- Put the soup back on high heat and cook, covered, until it reaches a simmer.
- Begin dropping the dumplings into the soup. When they’re all added, reduce the heat to low. Cover the pot once again and cook without removing the lid for about 15 minutes or until the dumplings are completely cooked through.
- Add the heavy cream, parsley and thyme to the pot. If desired, add more sea salt and freshly ground black pepper to taste.