Chicken and Dumpling Soup
Immerse yourself in the ultimate fusion of comfort and culinary excellence—a sumptuous chicken and dumpling soup that offers a symphony of vegetables, perfectly cooked chicken, and pillowy homemade dumplings. This timeless recipe conjures the very essence of comfort food, reminiscent of grandma's kitchen yet tailored for modern tastes.
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Servings: 6
Ingredients
- 6 Cups Chicken Broth
- 2 Tablespoons Unsalted Butter For Dumplings
- 2 Cups Cooked Chicken Cubed
- 2 Tablespoons Butter
- 1/2 Large Onion Finely Chopped
- 1/2 Cup Milk 2% or Whole
- 2 Large Carrots Sliced into 1/4-inch Rounds
- 1 Cup Flour For Dumplings
- 1 Bay Leaf
- 3 Stalks Celery Finely Chopped
- 1 Cup Frozen Peas
- 1 1/2 Tablespoons Flour
- 2 Cloves Garlic Minced
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Poultry Seasoning
- 1 Teaspoon Sugar
- Salt and Pepper To Taste
- 1/2 Tablespoon Dried Parsley
Instructions
Prepping the Broth and Veggies
- In a robust Dutch oven or a sturdy stockpot, melt 2 tablespoons of butter over medium heat.
- Sauté the onion, celery, and carrots until aromatic—roughly 4-5 minutes.
- Infuse the veggie medley with garlic, dried parsley, and poultry seasoning, cooking and stirring continually for about a minute.
Roux and Broth Infusion
- Incorporate 1 1/2 tablespoons of flour into the mixture, continuing to stir.
- Gradually add the chicken broth and a single bay leaf. Reduce the heat and allow it to simmer for approximately 25 minutes.
Finishing Touches
- Discard the bay leaf and season with salt and pepper to your preference.
- Add in the cooked chicken and frozen peas. Allow this amalgam to simmer an additional 5 minutes.
Dumpling Delights
- In a separate bowl, whisk together 1 cup of flour, baking powder, sugar, and a dash of salt.
- Employ a pastry cutter to mix in 2 tablespoons of unsalted butter until the texture turns crumbly.
- Pour in the milk, mixing just until a dough forms.
Cooking the Dumplings
- Drop small dollops of the dumpling dough into the simmering soup.
- Seal the pot with a tight-fitting lid, ensuring no heat escapes, and simmer for 15 minutes. Remember, no peeking!
Notes
- Employ a heavy-duty Dutch oven or stockpot with a lid that seals well for optimal results.
- Exercise caution with the bay leaf. Always remove it before consumption to prevent choking hazards.
- Resist the temptation to lift the lid during the dumpling phase. The environment within the pot must stay steamy.
- Speed up the chicken preparation by opting for pre-cooked shredded rotisserie chicken from your local supermarket.
- Leftovers? Store in an airtight container and refrigerate for up to 3 days.
- For those keen on batch cooking, this soup freezes well. Thaw overnight in the fridge and reheat at your convenience.
