Chicken and Dumpling Soup
This warm and cozy soup has a good balance of protein, vegetables and fluffy dumplings. Scoops of dough are dropped into simmering broth and should puff up in just a few minutes.
- Serves
- 8
Directions
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For the soup
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In a measuring cup, whisk the heavy cream and flour until smooth. Make sure there are no lumps. Set aside. This slurry will be used to thicken the soup.
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In a Dutch oven or large pot over medium heat, bring vegetable oil to a shimmer.
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Add the chicken and cook until just browned on all sides. Chicken will not be cooked through at this point.
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Add 1 tablespoon of oil to the pan if it looks dry. Cook carrot and onion until just tender, 2-3 minutes.
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Stir in the garlic and cook until fragrant, 30 seconds.
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Reduce heat to low.
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Add the butter, stirring until melted and vegetables are coated.
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Add the white wine and toss with the vegetables.
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Add the chicken broth, thyme, and bay leaves, and bring to a simmer over low heat.
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Whisk in the slurry of cream and flour until smooth, then stir in the peas.
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Cook over medium heat for 10 minutes.
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For the dumplings
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Meanwhile, in a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt and pepper.
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Pour in the cream and stir until mixture comes together into a thick batter.
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Using a large spoon or small scoop, drop the dough in 1-inch balls (about 1 heaping tablespoon each) into the simmering soup. Make sure they do not touch. You should be able to make 12 to 15 dumplings.
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Let the soup simmer for an additional 15 minutes or until the dumplings are cooked through.
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Ladle into bowls, including 2-3 dumplings per serving.
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Garnish with parsley.
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Roasted Sweet Potato and Vegetable Bisque
From Shawnie's class “Autumn Soups”
