Try this Mom's Chicken 'n' Buttermilk Dumplings recipe, or contribute your own.
Suggest a better descriptionIn a soup kettle or dutch oven, combine the first seven (7) ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 1/2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables.
In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Stir in the cream, reserved vegetables and chicken. Cover and bring to boil; reduce the heat to simmer.
For dumplings, combine flour, baking powder, sugar, and salt in a bowl. Combine eggs, buttermilk, and butter. Stir into dry ingredients to form a stiff batter. Drop by tablespoons onto simmering mixture. Cover; simmer 20 minutes or until a toothpick inserted in a dumpling comes out clean. Serve immediately.
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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 543 | ||
Calories from Fat: 318 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 154.3mg | 47 % | |
Sodium 600.3mg | 21 % | |
Potassium 341.2mg | 9 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 44.9g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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