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Heat oil in a large stockpot over medium heat.
Add carrots, onions, leeks and celery and cook until just softened, about 5 minutes.
Reduce heat to medium-low, cover and simmer for 2 hours.
Meanwhile, combine flours, cornmeal, baking powder, salt and pepper into a medium bowl and mix well.
Add butter or shortening and cut into flour mixture with a pastry cutter or your fingers until mixture resembles course meal.
Stir in chives, then add egg and milk, stirring slowly just until a soft dough forms. (Be careful not to overmix or the dumplings will be tough.)
Carefully drop walnut-size spoonfuls of the dough into the hot stock, then cover the
pot tightly and gently simmer until dumplings are puffed and cooked through, about 20 minutes.
Ladle chicken and dumplings into deep bowls and garnish with parsley.