Chicken and Dumplings
User Reviews
5
Chicken and Dumplings
Description
Chicken and Dumplings starts with a broth made from simmering cooked chicken carcass and meat with aromatics like celery, carrot, onion, and dried herbs such as thyme, rosemary, and oregano. This slow simmer extracts rich flavor and forms the soup base. After straining, diced chicken and additional vegetables are added along with heavy cream to provide creaminess.
The dumplings are made from flour, baking powder, salt, pepper, and heavy cream, forming a batter that is dropped by spoonfuls into the simmering soup. The soup is then simmered covered until the dumplings cook through, resulting in soft, pillow-like dumplings integrated into the hearty broth. Frozen mixed vegetables contribute additional texture and color.
This dish suits chilly days or whenever a filling, comforting soup is desired. It serves well as main course soup on its own, combining protein, vegetables, and starch elements in one bowl.
Ingredients
Soup Base:
- 3 cups chicken meat from leftovers, cooked
- 3 cups chicken carcass from leftovers, cooked
- 8 cups chicken broth
- 2 cups water
- 3 talks celery , cut into 3 inch chunks
- 2 medium carrot cut into 3 inch chunks
- 1 yellow onion , cut into wedges
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon oregano dried
- 2 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
Soup Ingredients:
- 1 yellow onion , diced
- 3 talks celery , thinly sliced
- 16 ounces mixed vegetables peas, carrots, corn and green beans, frozen
- 1/2 cup heavy cream
Dumpling Ingredients:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 1/4 cups heavy cream
Instructions
- To a large stockpot add the chicken meat and carcass.
- Fill with chicken broth, water, celery, carrots, thyme, rosemary, oregano, bay leaves, salt, and pepper and stir well.
- Bring to a boil, then lower to a simmer and cook for 1 hour.
- Remove from heat and strain the chicken broth.
- Remove the chicken meat from the strained ingredients and chop into small chunks.
- Add the strained broth and chicken meat back to the pot with the diced onion, and sliced celery.
- Bring to a simmer and cook for 15 minutes while onions and celery become soft and translucent.
- While your soup is simmering make the dumpling batter.
- Sift the flour, baking powder, salt, and pepper into a large bowl.
- Whisk the heavy cream into the dry ingredients until combined.
- To the soup, add in the frozen mixed vegetables and heavy cream and stir.
- Add heaping 1 tablespoon measurements of the dumpling batter onto the soup (do not let them touch), then simmer the soup for 15 minutes, covered, until the dumplings are cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 74mg | 25% |
| Sodium | 948mg | 40% |
| Potassium | 546mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4232IU | 85% |
| Vitamin C | 18mg | 20% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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