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About the Dish

  • Butter


  • Onion


  • Celery


  • Thyme


  • Bay Leaf

    Bay Leaf

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • PeachDish Salt

    PeachDish Salt

  • Self-Rising Flour

    Self-Rising Flour

  • Dill


  • Parsley



Prepare your mise en place: Peel and dice onion. Dice carrot. Dice celery. Pick and chop dill and parsley leaves.
In a saucepot (this recipe works best in a deep pot that is 10-12 inches wide at the base) over medium heat, melt butter. Add onion, carrot and celery. Cook, stirring occasionally, 10-12 minutes, or until the onions become fully transparent and carrot and celery are very tender.
Stir in thyme sprigs, bay leaf, bouillon and 1/2 teaspoon PeachDish salt. Add 2 1/2 cups water.
Adjust heat to high, and bring to a boil. Add chicken breasts. Reduce heat to low and simmer 5-6 minutes, then turn over and cook for 5-6 minutes more or until chicken is just cooked through (when pierced with a sharp knife, the flesh should appear opaque).
While the chicken is simmering: In a mixing bowl, gently but thoroughly combine self-rising flour and buttermilk. This is the dumpling batter.
Remove cooked chicken from the pot and set aside to cool slightly. Adjust heat under saucepot to medium-high; remove thyme sprig and bay leaf. When liquid returns to a boil, carefully drop tablespoon-size scoops of dumpling batter into the pot. “Rinse” the spoon in the boiling liquid after each dumpling. Look for the spot where the liquid is boiling and drop a dumpling there, keeping them separate so no dumplings touch. You should have 10-12 dumplings. Boil about 3 minutes, or until dumplings have set. Turn each over gently, and boil for 3 minutes more.
While the dumplings cook, pull chicken breasts into bite-size pieces. When dumplings are cooked, return chicken to the pot along with dill and parsley, stirring gently to combine.
Taste and season with additional PeachDish salt as desired. Divide between 2 bowls, and enjoy!