Who doesn’t love a warm bowl of soup on chillier evenings? Since it’s starting to get darker and the winter months are on their way I thought chicken and dumpling soup would be an appropriate post for the season. The dumplings are so easy to make since the shape of the dough balls don’t matter at all. You simply drop spoonfuls of dough into the hot broth and it does all the work for you. The more lumpy and asymmetrical the better! The dumplings are seasoned with fresh herbs and parmesan which really adds to their flavor. I went with homemade chicken stock since it tastes better than store bought and makes the soup more nutrient rich. I chose chicken breasts for the protein but thighs or even a whole roasted chicken would make great substitutes as well. I look forward to the winter months so I can whip up a batch of this again!
Chicken and Dumpling Soup
(Makes 6-8 servings)
- 2 yellow onions, chopped
- 4 tbsp unsalted butter
- 4 stalks celery, chopped
- 5 carrots, chopped
- 4 boneless skinless chicken breasts
- 4 ears sweet corn, kernels shaved
- 1 batch homemade chicken stock (about 12 cups approximately)
- 1 batch dumplings (see recipe below)
- 3 cloves garlic, minced
- 1 sprig rosemary, minced
- 1 tbsp fresh thyme, minced
- 2 bay leaf
- 1 tsp mustard powder
- 1/8 tsp turmeric
- 1/4 cup parsley
- sea salt and black pepper to taste
- In a large sauce pot, melt the butter and add the onion, celery and carrots. Cover and cook for 7-8 minutes.
- Add the garlic and cook for a few minutes.
- Add the mustard powder, turmeric, bay leaf, rosemary, thyme and cook until fragrant.
- Add the corn and chicken stock, cover and bring to a low simmer and cover. Cook for 25 minutes.
- Meanwhile, rub the chicken breasts with olive oil, salt and pepper.
- Saute on low heat until just cooked (it can still be a little pink in the center). Shred the chicken into bite sized pieces and set aside.
- At this time prepare the dumplings for cooking (instructions below).
- Drop 1/2 teaspoon sized lumps of dough into the simmering soup and cook 5 minutes until cooked through. The dumplings will float to the top when done.
- Turn down the heat and stir in the shredded chicken and chopped parsley (the chicken will finish cooking in the pot). Once cooked, remove from heat immediately and serve with more chopped parsley and a crusty baguette.
(Makes 1 batch)
- 1 1/2 cups flour
- 1 1/2 cups whole milk
- 6 tbsp parmesan, grated
- 2 tbsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- Mix all together until combined. Consistency should be fairly wet and lumpy.