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!
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
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
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.