Chicken (soup) n Dumplings

Today is another one of those snowy days (Snow Day #6 by my count). I used to love having random snow days (skiing, sledding, etc) – but this year I am just so over having “snow storms” which amount to about 3-6 inches each time AND this storm seems like it will be a little snow and some rain and ice and just nothing fun at all. One more positive of today – I am still sick! Figured I would share this Chicken n Dumpings recipe which I cooked last week (just at the beginning of my sickness, so I am not saying that it will prevent you from getting sick since that obviously didn’t work from me – but it is hearty!)

Yes, I grew up in Pennsylvania Dutch Country but no, I didn’t grow up with dumplings. This was my first time making them, and although I followed the recipe – I was not a huge fan (upon talking to co-workers, I think next time I will make the dumplings in batches in a separate pot of boiling water!) We like a thick soup, so I thickened this up a bit (stock with corn starch) but it needed more flavor overall (I was starting to get sick – taste buds are way off!)

Here’s the recipe, adapted from For the Love of Cooking & Pink Parsley Catering

Soup Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed of excess fat
  • 2 teaspoons light oil
  • 2 small onions, chopped
  • 2 medium carrots, peeled and cut into pieces
  • 1 celery rib, chopped
  • 1/4 cup dried sherry or dry white wine
  • 6 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 cup flat leaf parsley

Pat chicken thighs dry with paper towels and season with  salt and pepper. Heat oil in large Dutch oven over medium-high heat, add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.

Add onions, carrots, and celery to pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry or wine, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs, with any accumulated juices. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, about 45 minutes
Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface using wide spoon. When chicken is cool enough to handle, remove and discard skin. Using fingers or fork, pull meat from chicken thighs and cut into 1-inch pieces. Return meat to pot & thicken at this point if you’d like. To thicken: 1/2 cup corn starch with  stock taken from your pot, whisk until smooth (then add more stock just to make sure) and slowly add back to your soup.
  • 1 1/4 cups of flour
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 tbsp butter, softened
  • 1/2 cup low fat buttermilk
  • 1 large egg, lightly beaten
Combine the flour with basil, garlic powder, salt, and baking powder in a large bowl. But in butter with pastry blender or 2 knives until the mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined.
Drop dumpling dough, 1-2 tsp per dumpling, (I used two spoons to drop them into the soup) into the chicken soup. Cover and cook for 7 minutes (mine took at least 15 minutes – try doing this in another pot, maybe even in two batches). Add the chopped parsley to the soup and serve.
Taste, season, & FEEL BETTER

One Comment to “Chicken (soup) n Dumplings”

  1. This was actually much better as leftovers. I think the spices must have taken time to work through.

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