Description
Home-made chicken and dumpling soup, perfect for cold weather.
Ingredients
- Olive oil
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- Fresh thyme and rosemary
- 1 bay leaf
- 1 rotisserie chicken, deboned
- 6 cups chicken stock
- 2 cups All-purpose flour
- 2 tablespoons cold butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon additional seasoings
Instructions
- Prepare Broth: Begin by preparing the broth. Heat a drizzle of olive oil in a large pot over medium heat, then sauté the diced carrots, celery, and onion until tender. Add the deboned rotisserie chicken, fresh herbs, and bay leaf to the pot. Pour in the chicken stock, bring it to a simmer, and let the flavors meld while you prepare the dumplings.
- Mix: Combine the flour, salt, baking powder, pepper, and any additional seasonings in a medium mixing bowl. Using a pastry blender or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs. Gradually add milk, stirring until the mixture forms a sticky dough.
- Form Dumplings: Transfer the dough to a well-floured surface. Dust the top with additional flour, then gently fold and knead the dough until it is no longer sticky. Roll the dough out to a thickness of 1/4 to 1/8 inch, then cut it into 2-inch squares.
- Cook: Remove the chicken from the pot and set it aside. Bring the broth to a gentle boil, then carefully drop the dumpling squares into the pot one by one. Reduce the heat to a simmer, cover the pot, and cook the dumplings for 20–25 minutes.
- Assemble: Once the dumplings are cooked, shred the chicken into bite-sized pieces and return it to the pot. Stir gently to heat through. If you prefer a thicker broth, whisk together 1/4 cup cornstarch and 1/2 cup milk, then stir the mixture into the broth and cook until thickened.