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:
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.
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.
Pour chicken stock over the chicken and vegetables to fully cover. Stir the bottom of the pot to loosen all the yummy brown bits.
Bring to a boil, then decrease heat to simmer. Cook covered for one hour.
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.
Remove ½ cup broth from the pot, and put in refrigerator to cool.
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.