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Chicken and Dumpling Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Soup:
4 cups chicken broth
3 cups water
2 pound skinless, boneless chicken breast halves
2 thyme sprigs
2 tablespoons olive oil
2 cups diced carrots
2 cups chopped celery
1 cup diced onion
5 garlic cloves, minced
1 teaspoon salt
Dumplings:
1 1/4 cups all-purpose flour
1 teaspoon dried rosemary
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, softened
1 cup buttermilk
1 large egg
1/4 cup all-purpose flour
1/4 cup water
Remaining ingredient:
Freshly ground black pepper


Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.


Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.


To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.


Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.


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