Herb Chicken And Dumpling Soup Recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Herb Chicken And Dumpling Soup Recipe

In the cold, winter months, there is nothing better to make you feel better than soup! We’re in the kitchen stirring up an herb chicken and dumpling soup recipe that’s as delicious as it is nutritious!

Broth Recipe
5          tablespoon         butter, divided
1          tablespoon         garlic, minced
1/2       cup                    yellow onion, diced to 1/4″
1/2       cup                    celery, sliced thinly
1          cup                    carrots, sliced 1/4″ rounds
1          cup                    fingerling potatoes, cut in 1/4″ rounds
1/2       cup                    corn
1/2       cup                    peas
1/2       cup                    flour
6          cups                   chicken broth
2          cups                   shredded rotisserie chicken
salt and pepper               to taste

Dumpling Recipe
1 1/2      cups                   flour
1            teaspoon            baking powder
1/4         cup                    chopped flat leaf parsley (or your favorite herb)
1            teaspoon            sea salt
1/2         teaspoon            course ground pepper
2            tablespoon          butter, cubed
3/4         cup                    milk

*To garnish: sliced chives and red pepper flakes

Cooking Instructions:

Heat a stockpot to medium heat. Place five tablespoons butter until melted then add garlic and onions until onions become translucent.  Then add celery, carrots and potatoes and saute for 5 minutes.  Add flour until all the liquid is absorbed and cooked off (flour will become a light brown color and adhere to the vegetables).  Turn heat to high and gradually add chicken broth until liquid thickens, 10-15 minutes.  Then reduce to medium heat.

In the meantime, prepare the dumpling mixture.  In mixing bowl, add flour, baking powder, salt, pepper, parsley and cubed butter.  Use a fork to coarsely blend together.  Then add milk until mixture is combined.

In the stock pot, add chicken, salt and pepper, corn and peas and tablespoons of dumpling mixture. Place the lid and cook for an additional 12-15 minutes or until dumplings are cooked through.

Ladle soup into individual bowls and garnish with chives and red pepper flakes.