I made, what I thought, was a huge pot (a double batch) of Chicken & Dumpling Soup last week in anticipation of our new baby granddaughter, knowing we'd be too busy to think much about cooking. I thought I'd probably stash some of it in the freezer for the hectic days ahead .............. but guess what? By the time little Emery arrived on Monday of this week, there wasn't much soup left! We had enjoyed it for quick lunches, meals on the run and had taken it to work for yummy lunch-break meals. We love it as it's loaded with healthy veggies along with lots of lean chicken breast. The soft, fluffy dumplings are like little treasures-morsels floating in a sea deliciousness. Fresh herbs and tiny frozen peas add a flavorful and pretty finishing touch!
I did have enough left to take a container to the new mommy and daddy.............. they loved it for a delicious, quick lunch the day they brought the baby home. I think you'll love it too, just be sure to make plenty as it will disappear quicker than you can say lickety-split or ............... chickn 'n dumplings!
Chicken & Dumpling Soup
Ingredients for the soup:
2 tablespoons extra virgin olive oil
1 large onion, diced small
1 pound carrots, thinly sliced (I like to use the baby carrots, peeled and ready to slice)
4 stalks celery, diced small
2 quarts low sodium chicken broth
2 bay leaves
1 teaspoon turmeric
2 teaspoons sea salt
½ teaspoon fresh ground black pepper
6 cups roasted chicken breast (rotisserie chicken is great for this)
2 cups tiny frozen peas
2 tablespoons finely chopped fresh flat leaf parsley
1 tablespoon fresh thyne leaves
Ingredients for the dumplings:
1 ½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ⅓ cups buttermillk
1 ½ tablespoons vegetable oii
Directions for the soup:
1. In a large pot or dutch oven, heat the olive oil for 2 minutes over medium heat, Add onions, carrots and celery and cook until onions are translucent, about 6-8 minutes.
2. Add chicken broth, bay leaf, turmeric sea salt and pepper and bring to a boil. Reduce to a simmer and cook until veggies are tender, about 15-20 minutes.
3. Remove bay leaf. Add shredded chicken, return to a simmer and follow directions for dumplings.
Directions for the dumplings:
1. Place flour, baking powder and salt in a medium bowl and stir to combine. In another bowl, combine buttermilk and oil and add to the dry ingredients stirring just until combined. Dough will be a bit lumpy and a bit of dry flour will remain here and there.
2. Drop dough by small teaspoons full into simmering soup. Entire surface of soup will be covered with dumplings. Keeping soup at a low simmer, cook for 18 minutes without removing the lid. Then uncover, add peas, thyme and parsley. Stir gently to break up dumplings. (The frozen peas will warm through in the hot liquid. They don't need to cook, just thaw and warm.) Serve and enjoy!