Chicken and Dumpling Soup

This is one of my absolute favorite recipes. I honestly make this several times a month. I use my home made chicken stock and left over roast chicken meat in this. Using those two pre-made ingredients cuts cooking time on this recipe down to about 1/2 an hour including chopping and prep work.

Ingredients:

  • About 1/2 a chicken’s worth of chicken meat from a roasted bird – chopped into bite sized pieces (here’s the link to my roast chicken recipe: http://cookingforthogg.livejournal.com/3359.html)
  • 8 cups chicken broth (here’s the link for my chicken/turkey stock: http://cookingforthogg.livejournal.com/1049.html )
  • 2 onions – chopped into small pieces
  • 3 carrots – chopped small
  • 3 large stalks of celery – chopped small
  • 3 cloves of garlic – minced
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • healthy pinch of salt
  • small pinch of pepper
  • 1/4 c all purpose flour
  • 1/4 c water

Ingredients for the Dumplings:

  • 1 1/4 c all purpose flour
  • 1 tbs fresh (or 1/2 tsp dried) rosemary
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbs butter – softened
  • 1/2 c low-fat buttermilk
  • 1 large egg – lightly beaten

Directions:

  1. In a large stock pot add about 1 Tbs olive oil. Bring up to medium heat and add the onions, celery carrots, garlic and a healthy pinch of salt and some pepper. Sweat until the veg becomes soft and the onions become translucent. Add the thyme and bay leaves and cook for another minute or two until fragrant.
  2. In a small bowl add the 1/4 c flour and the water. Stir into a thick slurry and work until the lumps are gone. Add the chicken stock and bring to a boil then lower to a simmer. Check to make sure the veg is actually softened, when it is, add the chopped cooked chicken meat and the flour slurry. Stir thoroughly and simmer for about 10 minutes, covered, while making the dumpling dough.
  3. Lightly spoon flour into a dry measuring cup and level with a knife. Combine the flour, rosemary, baking powder, and 1/4 tsp salt into a food processor. Give a quick pulse to blend. Add the butter and pulse a few times to incorporate it. Add the beaten egg and the buttermilk together in a small bowl and stir them together. When the flour mixture resembles coarse meal transfer it to a medium sized mixing bowl add the buttermilk mixture to it. Gently fold the buttermilk into the dry ingredients until just blended. Overmixing will make tough dumplings.
  4. Using two spoons, drop the dough 1 Tbs at a time into the gently simmering soup. Cover and cook for 7 minutes being careful to not let the broth boil.
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