Soup Season: Chicken & Dumpling Soup

Fall brings so many favorites and the top of our list: soup!

That warm bowl of goodness is always a welcome sight on the dinner table this time of year. We’ve got three recipes to enjoy this fall and winter season. Get your spoons ready!

PHOTO AND RECIPE BY HAILEY MINTON

Chicken & Dumpling Soup

6 TBL butter
1 cup chopped yellow onion
1
cup chopped carrot
1 cup diced celery
4 Cloves garlic
12 oz (1 can) evaporated milk
32 oz chicken stock
4 cup cooked and shredded chicken
1 tsp dried thyme
2 tsp pepper
Salt to taste

DUMPLINGS
2 cup all purpose flour
1 TBL + 1 tsp baking powder
1 tsp pepper
1 tsp salt
1 tsp dried thyme
3/4 cup whole milk
4 TBL melted butter

In a large heavy bottom pot, melt butter. Add onions, carrot, celery and cook for 5 minutes. Add garlic and cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine. Bring to a boil, then add chicken, thyme, pepper and salt. Let the soup simmer uncovered while you make the dumplings.

To make the dumplings, mix all dry ingredients in a large bowl. Make a well in the center of the mixture and pour in milk and melted butter. Stir together until a dough ball forms. Use a large cookie scoop to drop dough directly into the simmering soup. Place dough balls around the pot and press them into the pot so the soup runs over the top. Place the lid on the pot and lower the heat to simmer. Cook for 15 minutes and cut into one dumpling to check if it is doughy. If it is, cook for an additional 2-3 minutes.

Click the links below for some more amazing soup recipes!

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