Chicken Soup With Buttermilk Dumplings Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and freshly ground pepper

3 tablespoons cold unsalted butter, cut into bits

1 large onion, minced

Buttermilk dumplings, recipe follows

1 cup dry white wine

2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled

1 1/4 cups all-purpose flour

6 cups chicken stock or canned chicken broth, heated

2 roughly chopped celery stalks, plus 2 stalks, diced

2 roughly chopped small carrots, plus 1, diced

Freshly ground pepper

1 bay leaf

Minced fresh chives or parsley, as a garnish

3 cloves garlic, minced

1 teaspoon baking soda

3 to 4 pound chicken, cut into 8 pieces and backbone removed

1/2 cup heavy cream or half-and-half

1/2 cup buttermilk, or more, if necessary

1/2 teaspoon salt

3 tablespoons minced parsley or dill

Fresh lemon juice

1 tablespoon butter

2 tablespoons cornstarch

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