Parmesan and Chive Dumpling Soup
I had never had dumpling soup before and then I saw The Pioneer Woman (love her!) make her soup and it inspired me. It may look like a small amount of batter but I found too many dumplings make the soup goopey. It’s February (when did th30at happen!?!) and you can never have too many soup recipes in your arsenal.
Parmesan and Chive Dumpling Soup
- Yield: 4-6 1x
Description
I had never had dumpling soup before and then I saw The Pioneer Woman (love her!) make her soup and it inspired me. It may look like a small amount of batter but I found too many dumplings make the soup goopey. It’s February (when did that happen!?!) and you can never have too many soup recipes in your arsenal.
Ingredients
3/4 Cup all purpose flour (I used white flour…eeek!)
1/4 Cup yellow corn meal
1/2 tbsp baking powder
1/2 tsp salt
¼ tsp pepper
1/2 Cup milk (I used 2%)
1/4 Cup Half & Half (10%) Cream
2 tbsp fresh chives, diced
2 tbsp Parmesan cheese
1 Batch of my Chicken Stock (makes about 4–5 cups)
Instructions
Combine the flour, corn meal, baking powder, salt, pepper, milk, cream, chives and Parmesan to make the dumplings; the dough is very wet, more like a pancake batter. Once the dough has been mixed, let it rest for 15 minutes, up to an hour before you add it to the stock.
Bring the stock to a boil and taste and adjust seasoning; you want the stock well seasoned.
Drop the temperature to a simmer.
Drop a tablespoon at a time of the dumping batter into the simmering stock and then cover the pot with a lid; let the dumplings simmer for 15 minutes.
Serve when you heart desires!
Notes
- You can use boxed stock/broth in a pinch; just remember you want it well seasoned because it flavours the dumplings too.
- The dumplings get softer the longer they sit in the soup.