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

Directions

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.