Chicken and Dumpling Soup
I can’t help it, it’s winter and it’s cold and crappy and I love soup. I love everything about soup, the smell and the warmth while it cooks, curling up with a blanket and watching the snow fall while I carefully slurp the hot broth. Okay, I’m being a little dramatic; it’s been on the plus side all week and we’ve barely had any snow this winter but didn’t that sound like a great winter day!?!
8 Cups Sodium-reduced chicken stock
5-6 Sprigs fresh thyme
½ tsp turmeric
½ tsp salt
¼ tsp pepper
2 Boneless, skinless chicken breasts
2 Large Stalks of celery, chopped
1 Large carrot, chopped
1 Large russet potato, peeled and chopped
1 Cup frozen peas
1 Medium onion, chopped
2 Cups milk (I used 1%)
2 tbsp (all purpose) whole wheat flour
2 Cups all purpose flour (whole wheat is better but alas, I went with white)
1 ½ tbsp baking powder
1 tsp salt
¼ tsp pepper
1 Large egg, beaten
¾ Cup to 1 Cup milk (I used 1%)
Using a large pot, combine the stock, thyme, turmeric, salt and pepper and bring it to boil.
Once the pot comes a boil, carefully add in the chicken breasts (which are left whole and still raw), the celery, carrot, potato, peas and onion; mix well.
Bring the pot back up to a boil and then drop it to a medium-low and cover with a tight-fitting lid.
Let the pot simmer for about an hour, meanwhile whisk together the milk and flour, ensuring there are no lumps.
Remove the chicken breasts from the soup and leave them to rest on a cutting board and then stir in the flour and milk mixture, simmer until the soup has thickened.
Then, repare the dumplings: mix all the dry ingredients together and then mix in the beaten egg and a ¾ cup of milk, mix until a dough forms (if it’s too dry then add a little bit more milk, tablespoon by tablespoon). You want a dough but on the dry side, if the dough ends up too wet then add more flour, wet dumplings won’t work.
When the chicken is cool enough to handle, cut it up into large chunks (about one inch cubes) and return to the soup.
Dollop in the dumplings, a teaspoon at a time and then cover the pot with a tight-fitting lid (the heat on the pot should still be medium-low).
Let the pan simmer for 20 minutes; NO PEAKING (very important!).
After the 20 minutes, taste the soup and adjust seasoning and remove the thyme sprigs!
- You can use whatever stock you have on hand but I really do recommend using sodium-reduced.
- You can use a ½ tsp dried thyme in place of the fresh thyme.
- This is adapted from my Creamy Chicken Noodle Soup