Chicken and dumplings soup is one of my all time favorites, and the ultimate in comforting meals. To come up with this recipe, I did what I always do – experiment in my kitchen. I’ve received several requests by friends for my recipe, and I’m happy to share it with you.
I begin by heating some olive oil in a stockpot. I add diced chicken and cook until it browns.
Once the chicken is browned, I add in chopped carrots, onion, potatoes and fresh herbs.
Next, I pour in some white wine, some spices, and pour in the chicken stock. While waiting for the stock to simmer, I prepare the dumpling dough. I like to use cornmeal in my dumplings. I find that it helps the texture. For shaping dumplings, I prefer using a small scoop to drop dough into the broth. This helps ensure the dumplings are all the same size and are ready at the same time.
- 2 tablespoons olive oil
- 1 package chicken skin and bone removed
- 1 onion chopped
- 2 carrots chopped
- 2 medium potatoes chopped
- 2 bay leaves
- 3 sprigs fresh parsley
- 1/3 cup white wine
- 2 quarts chicken stock
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoons baking powder
- 1 teaspoons sea salt
- 2 tablespoons fresh parsley chopped fine (optional)
- 1 1/2 cup whole milk or nondairy milk
Heat the olive oil in a large stockpot. Add the chicken and cook until browned.
Add the carrots, potatoes, onion, bay leaves and sprigs of parsley. Sauté until the vegetables soften.
Pour in the white wine, and stir to deglaze the pan. Add the chicken stock. While waiting for the stock to simmer, prepare the dumpling dough.
In a bowl, combine the flour, cornmeal, baking powder, sea salt, and chopped parsley with a whisk.
Add the whole milk to the flour in a steady stream, whisking slowly just until combined. Do not over mix.
Scoop out tablespoon portions of dough either by using a small scoop, or using two spoons to scoop-and-shape dough. Drop dough into the broth. Do not stir.
Cover the pot with a lid. Simmer for 15 minutes. Do not lift the lid. Season the broth to taste, as desired.