Nothing is more comforting than some good southern cooking. So what is good southern cooking? A pot of chicken and dumpling soup. The delicious creamy soup is full of hearty chicken and vegetables, and a light fluffy cloud of a dumpling that is so good and satisfying.
I tend to make a big pot of chicken and dumplings so that we have leftovers. As with most soups, it is so much better the next day. If you are looking for a soup to make you feel warm and fuzzy inside, then here you go. I hope you enjoy it as much as we do.
It's Friday night and it's cold outside! So we are in for the night watching The Harlem Globetrotters with my son, then my hubby and I will watch Couples Retreat with Vince Vaughn. A good night in the making.
Chicken and Dumpling Soup = a big ol hug wrapped in a big ol blanket!
Chicken and Dumpling Soupadapted from Taste of the South
2 Cups cooked chicken, (shredded) you can use more or less, it's all up to you
1 Tbsp. unsalted butter
3 Cups chopped onion
3 Cups peeled and chopped carrot
2 Cups chopped celery
2 tsp. minced garlic
3 (32-ounce) containers low sodium chicken broth
2 1/2 tsp. dried thyme
3 tsp. dried parsley
2 cups cake flour
1 tsp. salt
1 tsp black pepper
1 1/2 tsp. dried parsley
2 tsp. baking powder
1 1/4 Cups heavy whipping cream
2 Tbsp. unsalted butter, melted
In a dutch oven melt 1 Tbsp. butter over medium heat, add onion, carrot, and garlic. Cook stirring occasionally, until vegetables are tender, approximately 12 minutes. Add 2 1/2 tsp. thyme, 3 tsp. parsley and chicken broth stir well. Bring to a simmer. Cook until soup has reduced slightly, approximately 40 minutes.
In a medium bowl, combine cake flour, 1 1/2 tsp. parsley, baking powder, salt, and pepper, whisking to blend. Add cream and melted butter, stirring until combined.
Bring soup to a rolling boil over medium-high heat. Drop dough into soup by heaping tablespoonfuls. Cover and simmer until dumplings are cooked through, approximately 15 minutes.