When my neighbor was having surgery on a cold winter day, I wanted to make yummy and soothing soup for her return home. I decided to combine the nourishment of chicken soup with the comfort of dumplings. Perfect for a warming supper.
Chicken & Dumpling Soup
By Kristie RossetIngredients:
- ¼ cup butter
- 1 large onion, diced
- 4 large carrots, sliced
- 4 stalks celery, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried sage
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh rosemary, finely chopped
- 3 pounds chicken thighs, bone in and skin on
- 2 quarts chicken stock
- 2 tablespoons flour
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- ¼ cup cold shortening
- 1/3 cup broth (from the pot)
Instructions:
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Melt butter in a Dutch oven. Add onion, celery, carrots and all the spices. Stir and saute over medium high heat until onions are translucent.
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Push the vegetable mixture to the side and add chicken thighs to the pot, skin side down. Cook about 3-5 minutes on each side, until browned.
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Pour chicken stock over the chicken and vegetables to fully cover. Stir the bottom of the pot to loosen all the yummy brown bits.
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Bring to a boil, then decrease heat to simmer. Cook covered for one hour.
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Remove ¼ cup of the broth from the pot, place in small bowl. Allow to cool for a few minutes, then add two tablespoons flour. Stir until smooth, then drizzle into the pot stirring well until the flour mixture is completely dissolved.
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Remove ½ cup broth from the pot, and put in refrigerator to cool.
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Make the dumplings. Place the two cups of flour, baking powder and sea salt in a medium bowl. Add the shortening and incorporate with a pastry cutter (or two forks) until finely mixed.