Main
4-6 hours
This soup tastes like the familiar chicken and dumplings from my childhood. But instead of chicken, I used cottontail rabbit. As for the dumplings, their recipe is adapted from “Joy of Cooking”—one of the most fundamental resources for making American cuisine.
Dumplings
*You can use a blend of one or more of these fresh herbs: rosemary, sage, thyme, parsley, or celery leaves. If you don’t have fresh herbs, you can substitute with 1 1/2 tsp. of dried poultry seasoning.
*For the lightest, fluffiest dumpling, use cake flour instead of all-purpose.
Herbed Dumplings
This soup tastes like the familiar chicken and dumplings from my childhood. But instead of chicken, I used cottontail rabbit. As for the dumplings, their recipe is adapted from “Joy of Cooking”—one of the most fundamental resources for making American cuisine.
Dumplings
*You can use a blend of one or more of these fresh herbs: rosemary, sage, thyme, parsley, or celery leaves. If you don’t have fresh herbs, you can substitute with 1 1/2 tsp. of dried poultry seasoning.
*For the lightest, fluffiest dumpling, use cake flour instead of all-purpose.
Herbed Dumplings