Menu

Main menu

Skip to primary content
Skip to secondary content
  • Home
  • About Us
  • Store
    • Shop Now
    • View Cart
    • Checkout
  • Broadcast News
  • Contact
  • Blog
Print Friendly, PDF & Email

Chicken & Dumpling Soup

By Kristie Rosset

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.

Ingredients:

  • 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:

  1. 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.

  2. 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.

  3. Pour chicken stock over the chicken and vegetables to fully cover. Stir the bottom of the pot to loosen all the yummy brown bits.

  4. Bring to a boil, then decrease heat to simmer. Cook covered for one hour.

  5. 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.

  6. Remove ½ cup broth from the pot, and put in refrigerator to cool.

  7. 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.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *



Connect with Us

Recent Posts

  • Vegan Sweet Potato Pancakes: Recently, it was my pleasure to stay overnight at the newly re-opened Fall Farm Country Inn in Mineola, Texas. For breakfast, innkeeper Carol Fall served…

  • Brampton Blueberry or Peach Muffins: 30+ years later and these muffins are still a guest favorite.

  • Peachy Cream Pie: Tomorrow night for dinner, guests who stayed with us for many years are in town. They are coming for a dinner of lemon grilled chicken;…

8 Broads in the Kitchen

https://www.8broads.com

Stirring Up Fun in the Kitchen

Phone: (717) 413-2472

Responsive Web Design, Marketing and Hosting by Acorn Internet Services, Inc.

Professional Photography by Jumping Rocks Photography and Christian Giannelli Photography

View Our Site Map