Floral Separator

Chicken And Cornbread Dumplings

3 skinned, bone-in chicken breasts (about 1 ½ lb.) 6 skinned and boned chicken thighs (about 1 lb.) 1 teaspoon salt ½ teaspoon freshly ground pepper ½ teaspoon poultry seasoning ½ pound carrots, sliced ½ pound parsnips, sliced 4 celery ribs, sliced 1 sweet onion, chopped 2 (10 ¾-oz.) cans cream of chicken sou 1 (32-oz.) container chicken broth


1 ½ cups all-purpose flour ½ cup self-rising yellow cornmeal 2 teaspoons baking powder ½ teaspoon salt 1 cup milk 3 tablespoons butter, melted ¼ teaspoon dried thyme 2 teaspoons chopped fresh flat-leaf parsley

Season chicken with salt, pepper, and poultry seasoning for rich flavor.

Layer chicken in the slow cooker with carrots and aromatic veggies.

Whisk smooth soup and broth mixture to pour over the vegetables.

Cook on high until chicken is tender enough to shred with ease.

Bone and shred chicken before reintroducing it to the soup. 

1. Drop spoonfuls of dough into the simmering soup for hearty dumplings.