Chicken and Dumpling Soup
A rich, hearty, stick to your ribs soup that is sure to bring comfort any time.
Servings: 6 servings
Calories: 460kcal
Ingredients
Fresh Herb Bundle
- 3 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 4 leaves Fresh Sage
Soup
- 2 tbsp Olive Oil
- 1 cup Sweet Onions - diced
- 1 cup Carrot - diced
- 1 cup Celery - diced
- 1 clove Garlic - minced
- ⅓ cup Flour
- 3 lbs Chicken
- 6 cups Water
- 2 tbsp Chicken Base - concentrated chicken stock
- ½ cup White Wine - cooks choice
- 2 Bay Leaves
- Salt and Pepper - to taste
Dumplings
- 1⅓ cup Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- ¾ cup Milk
- 1 tbsp Salted Butter
- Parsley
Instructions
Fresh Herb Bundle
- Combine the sprigs of rosemary, thyme, and the sage leaves into a bundle and tie them together with cooking twine. Set aside.
Soup
- Heat the olive oil in a 6-quart stock pot.
- Add the onion, carrot, and celery (mirepoix).
- Saute the mirepoix until the onions are translucent and the carrot and celery have softened.
- Add the garlic, and cook for one minute.
- Add the flour to the pot, stir and cook for one minute.
- Add the water and chicken base. Stir until all of the ingredients are incorporated.
- Add the chicken, bay leaves, and herb bundle.
- Bring the mixture to a boil.
- Turn down the heat to bring the mixture to a simmer.
- Allow it to simmer while you make the dumplings.
Dumplings
- In a small saucepan, melt the butter.
- Add the flour, baking powder, salt, and milk.
- Mix with a whisk until combined.
- Using a small scoop, drop dumpling batter into the hot soup.
- Let the soup with dumplings simmer for approximately 20 minutes or until a toothpick can be inserted into the dumplings and come out clean.
- Garnish with parsley.
Notes
Culinarian Tips, Tricks, and Suggestions:
This dish can be prepared the day you wish to serve it, or it can be prepared ahead of time and stored. You can freeze the soup in a freezer-safe bag or put the soup in the refrigerator for a few days. The key is not to add the dumplings until ready to heat and serve. Remove the soup from the fridge or freezer, bring it to a simmer, and then follow the steps to make and add the dumplings.
Nutrition
Calories: 460kcal | Carbohydrates: 41g | Protein: 43g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 2975mg | Potassium: 1049mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3804IU | Vitamin C: 6mg | Calcium: 228mg | Iron: 3mg
Great for week nights. The leftovers taste even better.