Chicken and Dumpling Soup


Dumplings9     Dumplings4

Ingredients:

Soup

2 Tbsp butter
2 Tbsp olive oil
1/2 cup all-purpose flour
6 chicken thighs
salt and pepper
1 cup carrots, diced
1 cup celery, diced
1 medium onion, finely diced
1/2 tsp ground thyme
1/4 tsp turmeric
6 cups low sodium chicken broth
1/2 cup apple cider
1/2 cup heavy cream

Dumplings

1 cup all-purpose flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 tablespoon cold butter, cut into small pieces
1/2 cup milk

Instructions:

Season chicken with salt and pepper, and dredge in flour.

Heat butter and oil in a pot, over medium-high heat.

In two batches, brown chicken on both sides and set aside on a clean plate.

In the same pot, sauté onion, carrots, and celery for 3-4 minutes over medium-low heat.

Stir in ground thyme and turmeric, and pour in broth and apple cider.

Return chicken to pot, cover, and simmer for 20 minutes.

Remove cooked chicken, shred and remove bone. Return to pot again.

Pour in heavy cream and stir to combine.

Mix together dry dumpling ingredients. Cut in butter, using two forks or hands until the mixture resembles sand. Stir in milk and drop by the spoonful into soup.

Cover pot and simmer for 15 minutes.

Season with salt and pepper to taste before serving.

Chicken and Dumpling Soup

Chicken and Dumpling Soup

Ingredients

    Soup
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1/2 cup all-purpose flour
  • 6 chicken thighs
  • salt and pepper
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, finely diced
  • 1/2 tsp ground thyme
  • 1/4 tsp turmeric
  • 6 cups low sodium chicken broth
  • 1/2 cup apple cider
  • 1/2 cup heavy cream
  • Dumplings
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1 tablespoon cold butter, cut into small pieces
  • 1/2 cup milk

Instructions

  1. Season chicken with salt and pepper, and dredge in flour.
  2. Heat butter and oil in a pot, over medium-high heat.
  3. In two batches, brown chicken on both sides and set aside on a clean plate.
  4. In the same pot, sauté onion, carrots, and celery for 3-4 minutes over medium-low heat.
  5. Stir in ground thyme and turmeric, and pour in broth and apple cider.
  6. Return chicken to pot, cover, and simmer for 20 minutes.
  7. Remove cooked chicken, shred and remove bone. Return to pot again.
  8. Pour in heavy cream and stir to combine.
  9. Mix together dry dumpling ingredients. Cut in butter, using two forks or hands until the mixture resembles sand. Stir in milk and drop by the spoonful into soup.
  10. Cover pot and simmer for 15 minutes.
  11. Season with salt and pepper to taste before serving.
http://blog.re-play.com/recipes/chicken-and-dumpling-soup/

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The Re-Play Team found a need to provide our community of moms with a recipe resource designed around the family table. Thus, the Recipe Team was created to provide you with fun, fresh, seasonal recipes for every meal from breakfast thru late-night snacks.

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