02 November 2011

Chicken and Dumpling Soup

It’s chilly outside and we had one remaining pack of leftover chicken from the Halloween party, so I figured a soup was in order.  I decided on Chicken and Dumpling Soup after consulting Cooking Light’s Way to Cook.  Considering I used only ingredients I had in the pantry, fridge or freezer; it was a simple and tasty soup.

Chicken and Dumpling Soup
Adapted from Cooking Light: Way to Cook
Ingredients- Soup
  • 1 tbsp olive oil
  • 1/4 tsp dried thyme
  • 3/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 4 cups chicken broth
  • 1 cup dry white wine
  • 1 cup carrots, skinned and chopped
  • 2 boneless skinless chicken breast
  • 1 14.5 oz. can white kidney beans, drained and rinsed
  • 1 14.5 oz. can diced tomatoes
  • 1 cup frozen green beans
  • 1 tsp salt
  • freshly ground pepper
Ingredients- Dumplings
  • 1 1/4 cup all purpose flour
  • 1/2 tsp dried rosemary
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup heavy cream
  • 1/2 tsp lemon juice
  • 1 large egg
  • 1/4 cup all purpose flour
  1. Heat olive oil in large Dutch oven.  Add thyme, oregano, and basil; and stir.  Add carrots; stirring to coat.  Cook 1 minute.
  2. Add broth and wine; bring to just boiling.  Reduce heat.
  3. Add chicken, beans, tomatoes, salt, and pepper; stirring.
  4. Cover and let simmer for 20 minutes.
  5. Meanwhile, combine cream and lemon juice; set aside.
  6. In a small bowl, combine flour, rosemary, baking powder and salt.  Cut in butter with a pastry blender until mixture resembles coarse meal. 
  7. Add egg to milk mixture; whisking to combine.  Add to flour mixture, stirring until just combined.
  8. Combine 1/4 cup all purpose flour with 1/4 cup of the cooking liquid.  Stir into soup and cook for 3 minutes.
  9. Drop dumpling dough, 1 tbsp per dumpling, onto soup.  Cover and cook 7-9 minutes (do not let boil). 
  10. Sprinkle with black pepper before serving.