Chicken And Dumplings
This comforting chicken and dumplings soup is the perfect dish to warm you up on a chilly day. The rich flavors of the shredded chicken and aromatic vegetables blend beautifully with the fluffy dumplings floating on top. A hearty and satisfying soup that is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 8 cups chicken stock
- 4 cups shredded cooked chicken
- Fine sea salt and freshly ground pepper
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. minced fresh sage
- 3/4 cup whole milk
Instructions
- In a soup pot, heat the oil over medium heat. Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Add the chicken. Season with salt and pepper.
- To make the dumplings, in a bowl, whisk together the flour, baking powder and 1/2 tsp. sea salt. Stir in the sage. Add the milk and stir to make a soft dough. Using a tablespoon, drop equal mounds of the dough onto the surface of the simmering soup. Cover and cook until the dumplings are firm, about 15 minutes.
- Spoon the soup and dumplings into warmed large bowls and serve at once. Serves 8.
- Variation: To make a classic chicken noodle soup, omit the dumplings and add cooked egg noodles or small pasta shapes, such as ditalini, along with the chicken, and heat through. For chicken and rice soup, add cooked long-grain rice and heat through. Don’t add uncooked noodles or rice, as they will soak up too much liquid, making the soup too thick.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
Yield
Serves 8.
Comments
No comments found.