Chicken & Dumplings
A savory soup to warm you up on a rainy day!
Course
Main Dish
Cuisine
Soup
Servings
Prep Time
6
bowls
10
min
Cook Time
60
min
Servings
Prep Time
6
bowls
10
min
Cook Time
60
min
Ingredients
Soup
2
tbsp
olive oil
2
lbs
chicken
(best flavor if on the bone)
1
onion
chopped
2
celery stalks
chopped
4
c
water
2
bay leaves
4
chicken bouillon cubes
1
tsp
salt and pepper
to taste
5
carrots
peeled and chopped
1/3
c
all-purpose flour
(for thickening)
1/2
c
water
(for thickening)
Dumplings
1-1/2
c
all-purpose flour
2
tsp
baking powder
1/4
tsp
salt
1/2
tsp
pepper
1
tbsp
parsley
2/3
c
milk
1
egg
1
tbsp
olive oil
Instructions
Heat the oil in a large saucepan (must be large enough for entire soup). Put in chicken and brown on each side for 2 minutes. Stir in the onion and celery and sauté briefly.
Then add 4 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
Remove the chicken and add the carrots to the pot.
While that’s simmering, remove the chicken from the bones, then return the meat to the pot.
Whisk the flour and water together, then add to the pot to thicken the broth. Cover and continue to simmer.
Make dumpling mixture (dry then liquid ingredients). Spoon in rounded tablespoons into the broth. They’ll rise to the top.
Cover and simmer another 15 minutes for the dumplings to cook. Serve hot in soup bowls. Enjoy!
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