Wednesday, March 02, 2016

Homemade Chicken And Dumpling Soup

Oh this soup is so good.  I  take some short cuts with this recipe by using a rotisserie chicken instead of cooking one.  And what I get is a creamy delicious comforting soup with tender bites of chicken and old fashioned drop dumplings just like Mom used to make.

Chicken And Dumpling Soup 

1-2 teaspoons olive oil 

1 medium yellow onion, chopped
2 cloves of garlic, minced
2-3 stalks celery, chopped 
10 small or baby carrots, chopped  

3 cups low-sodium chicken broth 
1 cup heavy cream 
4 cups water 
1 rotisserie chicken, breast chopped or shredded 
1 1/2 teaspoons salt 
1 teaspoon dried thyme 
1/4 teaspoon pepper 
1/2 cup water 
1/4 cup all purpose flour 
1/2 cup frozen peas 

Add oil to a large Dutch oven or soup pot. Heat over medium high heat and saute onions and garlic until just tender. Add the carrots and celery and cook for about 3 minutes constantly stirring. Next add the chicken broth and cream and set heat to medium. In a small bowl, whisk the water and flour until smooth. While continuing to whisk, add the mixture into the hot broth and then whisk until combined. Turn heat to low and bring to a simmer. simmer. Add the peas and your cut up chicken breast and cover while you prepare the dumplings.


1 cup all purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon dried thyme 
1/2 cup sour cream 
1/2 cup whole milk 
1 tablespoon olive oil 

For the dumplings, in a medium bowl, stir together the flour, baking powder, salt and dried thyme. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir until just combined. 

Use a teaspoon or small scoop to drop the dumpling dough into the boiling soup. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook. When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve. 

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