Chicken & Dumpling Soup
Recipe Date:
June 29, 2023
Serving Size:
8
Cook Time:
01:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 lb Chicken, cooked and diced
- 1 cup Carrots diced (blanched)
- 1 cup Peas, frozen
- 1/2 cup Celery, sliced ΒΌ inch thick (blanched)
- 1/2 cup Butter
- 1 Onion, diced
- 5 cloves garlic, sliced
- 1/4 cup All-Purpose flour
- 1 tbsp Salt
- 1 tsp Fresh ground black pepper
- 8 cups Chicken stock
- 1 cup Heavy Cream
- For the Dumplings:
- 2 cups All-Purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Fresh ground black pepper
- 1 1/3 cups Heavy Cream
Directions
- To blanch carrots and celery, bring 1 inch of water to a boil in a medium sauce pot with a steamer basket. Steam vegetables for 2-3 minutes. Drain immediately and soak in a bowl of ice water for 2-3 minutes.
- Combine the cooked chicken, carrot, celery and peas in a bowl and keep on the side.
- Sweat the butter, garlic and onions in a large sauce pot over medium heat until onions are translucent and tender, and the garlic is fragrant.
- To start the roux, mix the flour, salt, and pepper into a small bowl, then stir into butter mixture vigorously to prevent burning and clumping.
- Drizzle in the chicken stock and mix until fully incorporated.
- Bring the mixture back to a boil to fully cook the flour, about 3-5 minutes, then stir in the cream off the heat.
- Adjust seasoning to taste.
- Add in the chicken and vegetable mix into soup and bring to a simmer.
- Gather all the dry ingredients for the dumpling in a bowl while soup is coming to a simmer.
- Make a well in the center of the dry ingredients and pour the cream into the well.
- Mix with a spatula until dough comes together. Do not overmix or the dough will become tough.
- Divide the dough into quarter size balls.
- Add the dumplings to the soup and simmer for 15 minutes, covered.
- Enjoy immediately, or store in quart containers or mason jars for a delicious meal prep for the week!