Smoked Chicken and Dumplings
Serves 4-6
Ingredients:
For the chicken (or get a rotisserie chicken)
Whole chicken
Olive oil
Braggs 24 herbs & spice rub or a good Italian seasoning
S&P
For the soup
1 onion small dice
4 celery stalks small dice
4 carrots small dice
3 cloves garlic minced
Small bunch parsley, rosemary, thyme, oregano, and sage minced
1 quarts roasted chicken stock (homemade preferably, low sodium if store bought)
1 quart heavy cream
S&P to taste
1 tbsp Bragg 24 herbs & spice rub
For the dumplings
4 cups ap flour
5 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp sautéed herbs
5 tbsp butter flavored crisco
2 cups buttermilk
Directions:
For the chicken
Begin by preparing the whole chicken. Lightly coat the chicken with olive oil, then season generously with Bragg 24 Herbs & Spices seasoning, salt, and black pepper, making sure to season all sides evenly.
Place the chicken in a preheated smoker and cook until the internal temperature reaches 165°F in the thickest part of the breast and thigh.
Once fully cooked, remove the chicken from the smoker and allow it to cool until it is safe to handle.
Pull the meat from the bones, shredding it into bite-sized pieces for the dumplings.
Reserve the chicken bones for making stock. Adding the smoked bones to your stock will bring an additional layer of smoky depth and flavor to the finished soup.
Set the shredded chicken aside until ready to assemble the smoked chicken and dumplings.
Chef Scout Recon Tip: The secret to great chicken and dumplings starts before the soup pot ever comes out. Smoking the chicken creates a deeper flavor foundation, and using the bones for stock captures every bit of that roasted, smoky character.
For the soup
Heat olive oil in a large Dutch oven over medium-high heat.
Add the carrots, followed by the onions and celery. Sauté the vegetables until the onions become translucent and the aromatics begin to soften.
Add the garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
Add the chicken stock and heavy cream, stirring to combine. Bring the soup to a gentle simmer.
Add the fresh herbs and adjust seasoning as needed.
Gently add the dumplings to the simmering soup, making sure they have enough room to cook evenly.
Cover the Dutch oven and simmer for approximately 15 minutes, or until the dumplings are cooked through.
Once the dumplings are finished, gently stir the soup to incorporate them into the creamy broth.
Add the smoked pulled chicken back into the soup and allow it to warm through.
Serve hot and enjoy.
Chef Scout Recon Tip: A great soup is built in layers. The vegetables create the foundation, the stock carries the flavor, the cream adds richness, and the dumplings bring texture and comfort. The smoked chicken is the final signature that separates this from a traditional chicken and dumplings.
For the dumplings
Begin by heating a tablespoon of oil in a sauté pan over medium heat.
Add the minced fresh herbs and sauté for 1–2 minutes until fragrant. Remove from heat and set aside.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and sautéed herbs.
Add the Crisco to the flour mixture. Using your hands, work the shortening into the flour until it is fully incorporated and the mixture resembles a coarse, crumbly texture.
Slowly add the buttermilk while stirring with a spatula until a soft dough forms.
Lightly flour your work surface and transfer the dough onto the floured area. Dust your hands with flour to prevent sticking and gently knead the dough for 2–3 minutes until it becomes smooth and workable.
Using a rolling pin, roll the dough to approximately ⅛–¼ inch thickness.
Cut the dough into approximately 1-inch squares.
Once the soup base is prepared and simmering, gently add the dumplings to the pot. Cover and simmer for approximately 15 minutes, or until the dumplings are cooked through and tender.
Gently stir the dumplings into the soup, then serve hot.
Garnish with fresh parsley and cracked black pepper.
Enjoy!
Chef Scout Recon Tip: Great dumplings are about texture. Too much mixing creates tough dumplings, while properly incorporating the fat and handling the dough gently creates that tender, comforting bite you want in a bowl of chicken and dumplings.
