Friday, January 25, 2013

Chicken and Dumplings Soup

Chicken and Dumplings Soup
Last night for dinner I made some Chicken and Dumplings Soup. A nice change from the standard Chicken and Noodle Soup.   It was a nice comfort food meal that was tasty and easy to prepare.  What made this soup extra delicious were the herb dumplings.  They were fluffy, tender and flavorful. I used fresh sage and thyme (1 teaspoon each) in my dumplings. The recipe called just for sage but as you can tell, I deviated a bit.  As they were cooking in the rich chicken broth, the broth was  flavored ever so slightly with the herbs. MMM good:)
Carrots, celery, and onions were  first cooked in olive oil for 5 minutes and then cooked in chicken broth.  Shredded cooked chicken was then added to the broth.  As the broth was simmering the dumpling dough was dropped onto the surface.  The soup was then covered and cooked until the dumplings were firm.   Dinner was ready.  The family  sat down and enjoyed a bowl of this delicious soup. Comfort food doesn't get much better than this.

Chicken and Dumplings Soup
From Williams-Sonoma

Ingredients:

2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
1 stalk celery, diced
8 cups chicken stock
4 cups shredded cooked chicken
Fine sea salt and freshly ground pepper
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons minced fresh sage
3/4 cup whole milk

Directions:

1. In a soup pot, heat the oil over medium heat.  Add the onion, carrots, and celery, cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Veggies Cooking
2. Add the stock and bring to a boil over high heat.  Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes.  Add the chicken.  Season with salt and pepper.

Broth, Seasoning, and Chicken Added to Veggies
3. To make the dumplings, in a bowl, whisk together the flour, baking powder and 1/2 teaspoon sea salt.  Stir in the sage.  Add the milk and stir to make a soft dough.

Dumpling Dough
4. Using a tablespoon, drop equal mounds of the dough onto the surface of the simmering soup.  Cover and cook until the dumplings are firm, about 15 minutes.

Dumpling Dough Dropped on Surface of Soup
5. Spoon the soup and dumplings into warmed large bowls and serve at once.

Serves 8

MMM Good:)







4 comments:

  1. This sounds so perfect right now, especially when the real feel is around 5°F...This looks delicious, thanks for sharing!

    Sincerely,
    Happy Valley Chow

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  2. Geraldine, I have been wanting to prepare a delicious bowl of chicken soup with dunplings for the longest time but have never gotten around to it. Your post is a delicious reminder that I should really try my hand at making some wonderful herb dumplings! Thanks for posting the recipe! Always enjoy your recipes and your posts!
    Have a wonderful weekend!

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  3. This looks so very good especially on a good winter's day.

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