Chicken And Dumpling Soup |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Easy and delicious chicken and dumpling soup. Comfort foood at it's best. Ingredients:
1-1/4 lbs. boneless,skinless chicken breasts |
2 tsap salt,divided |
1-1/2 tsp ground black pepper,divided |
2 tbs unsalted butter |
3 c chopped onion |
3 c peeled and chopped carrots |
2 c chopped celery |
2 tsp minced garlic |
3 (32 oz) containers less-sodium chicken broth |
6 sprigs fresh thyme |
3 tbs chopped fresh parsley |
2 c cake flour |
1-1/2 tbs minced fresh parsley |
2 tsp baking powder |
1-1/4 c heavy whipping cream |
2 tbs unsalted butter,melted |
Directions:
1. Season chicken on both sides with 1 tsp. salt and 1 tsp. pepper.
2. In a large stockpot,melt butter over med-high heat. Add chicken and sear until golden brown,3 to 4 mins a side. Remove from pan and set aside.
3. Add onion,carrot,celery and garlic. Cook,stirring occasionally,until vegetables are soft,approximately 12 mins. Add chicken broth,thyme and chopped parsley. Bring to a simmer. Shred chicken and add to pot. Cook until soup has reduced slightly,approximately 40 mins. Remove and discard thyme sprigs
4. In med. bowl,combine cake flour,minced parsley,baking powder,remaining 1 tsp salt and remaining 1/2 tsp pepper,whisking to blend. Add cream and melted butter,stirring until just combined.
5. Bring soup to a rolling boil over med-high heat. Drop dough into soup by heaping Tablespoonfuls. Cover and simmer until dumplings are cooked through,approximately 15 mins.
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