 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
In 'Williams-Sonoma: Comfort Food' Ingredients:
2 tablespoons olive oil |
1 yellow onion, diced |
2 carrots, diced |
1 stalk celery, diced |
8 cups chicken stock |
4 cups cooked shredded chicken |
fine sea salt |
fresh ground black pepper |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons minced fresh sage |
3/4 cup whole milk |
Directions:
1. In a soup pot, heat the oil over medium heat.
2. Add the onions, carrots, and celery; cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Add the stock and bring to a boil over high heat.
4. Decrease heat to med-low and simmer until the vegetables are tender, about 20 minutes.
5. Add the chicken; season with salt and pepper to taste.
6. Make the dumplings-in a bowl, whisk together the flour, baking powder, and 1/2 teaspoon sea salt.
7. Stir in the sage.
8. Add the milk and stir to make a soft dough.
9. Using a tablespoon, drop equal amounts of the dough onto the surface of the simmering soup.
10. Cover and cook until the dumplings are firm, about 15 minutes.
11. Spoon the soup and dumplings into warmed large bowls and serve at once.
|
|