Ingredients
2(1-lb.
Bring to a boil over high; reduce heat to low.
Remove chicken; let cool slightly.
Credit:Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn
Stir in buttermilk and melted butter until dough comes together.
Let stand 5 minutes.
Return broth to a simmer over medium-low.
Thinly slice remaining carrot and celery stalk, if desired; add to broth with pulled chicken.
If desired, whisk together cream and flour in a small bowl until smooth; stir into broth.
Gradually drop tablespoons of dough into broth.
Cover and simmer gently over low, until dumplings are cooked through, about 10 minutes.
Garnish with pepper and chopped thyme or parsley.
