About This Recipe:
NYC experienced it’s first snow of the season tonight, so I thought it would be very appropriate to whip up this delicious chicken and dumpling soup. Even though it is super hearty and filling, this is definitely a more booty conscious version of this beloved Southern dish. There is nothing more satisfying than watching these little dumplings puff up in the soup, and this all comes together in just one hour. This soup has tons of tasty herbs, protein and vegetables, and carbs all in one pot.
Enjoy!
Ingredients (4 servings)
-1 lb thin cut chicken breasts
-1 onion, finely diced
-4 celery stalks, thinly sliced
-4 carrots, thinly sliced
-4 garlic cloves, minced
-2 tbls butter
-2 tbls flour
-5 cups chicken broth
-1/2 tsp dried thyme
-1/4 cup fresh parsley, chopped
-Olive oil
-Salt and pepper
Dumplings (about 10)
-1 cup flour
-1 cup milk
-2 tsps baking powder
-2 tbls fresh dill, chopped
Instructions (1 hour)
1. In a large pot or Dutch oven over medium high heat, pour in 2 tbls of olive oil and cook the chicken breasts for about 4 minutes per side. Season with salt and pepper, and transfer to a dish.
2. Sauté the onion, celery, and carrots until tender and slightly browned (about 8 minutes.) Stir in the garlic and melt the butter. Then incorporate the flour until there are no lumps.
3. Pour in the chicken broth and thyme, and shred the chicken and add back into the pot. Bring to a boil and simmer covered on low heat for 15 minutes.
4. As the soup simmers, in a bowl combine all of the dumpling ingredients. Scoop in spoonfuls of the dough (there should be enough for about 10 dumplings) once it has finished simmering. Sprinkle the parsley over the top and simmer for another 15 minutes covered.
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