Chicken and Dumplings Soup

December 4, 2013

20131024 Chicken Dumplings 01

Sometimes it takes D and I awhile to figure out what to make for dinner. It is always fun when we spontaneously feel like the same type of dish on any given night. Our thoughts were in line recently: I was feeling the beginnings of a cold and wanted some comforting soup; D was enjoying the cool, fall evening. This meant: chicken and dumplings.

You will need:

  • 1 c flour, divided
  • 2 T fresh sage, chopped and divided
  • 3 t fresh rosemary, chopped and divided
  • 2 t fresh thyme, chopped and divided
  • 1 1/2 t ground mustard, divided
  • 1/2 t dried minced onion
  • 1/2 t dried minced garlic
  • 1/2 t salt, divided
  • 1 t pepper, divided
  • 1 1/2 lb chicken breast, cut into 1/2-inch pieces
  • 2 T butter
  • 4 T olive oil, divided
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 c chopped celery
  • 1 c chopped carrot
  • 2 bay leaves
  • 1/8 t ground turmeric
  • 1/2 t dried dill
  • 64 oz chicken stock (recommend unsalted)
  • 1/4 c fresh parsley, chopped
  • 4 T shredded Parmesan (or blend of hard Italian cheeses)
  • 3/4 c whole milk

Then you will…

  1. Combine 1/4 cup of the flour with 1 tablespoon sage, 1 1/2 teaspoons rosemary, 1 teaspoon thyme, 1/2 t ground mustard, minced garlic, minced onion, 1/4 t salt and 1/2 t pepper in a large zipped plastic bag.
  2. Add the chicken and toss to coat evenly.
  3. In a large soup pot, melt the butter with 2 tablespoons of olive oil over medium heat.
  4. Add the chicken and cook about 5-6 minutes, or until browned and cooked through.
  5. Remove the chicken from the pot and hold in reserve on the side. Shred the chicken.
  6. Add the remaining 2 tablespoons of olive oil to the soup pot. Allow to warm.
  7. Add the garlic, onion, celery and carrots to the soup pot. Scrape up the browned chicken bits.
  8. Allow the veggies to cook over medium heat until starting to turn tender, about 5 minutes.
  9. Mix in the bay leaves, remaining mustard powder, turmeric, and dill. Allow to cook about 1 minute.
  10. Stir in the stock. Bring to a boil. Reduce to a simmer and continue cooking for 15 minutes.
  11. Add the chicken back to the soup pot. Let simmer another 15 minutes.
  12. Meanwhile, combine the remaining 3/4 cup of flour with 1 tablespoon of sage, 1 1/2 teaspoons rosemary, 1 teaspoon  thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper, and the Parmesan in a medium bowl.
  13. Mix the milk into the flour mixture with a fork until the mixture is wet and doughy.
  14. Remove the bay leaves from the soup. Stir the parsley into the soup.
  15. Drop the dumpling dough into the soup in half teaspoonfuls. Simmer about 5 minutes or until the dumplings are cooked through all the way.

20131024 Chicken Dumplings 02


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