Chicken & Herb Dumplings Soup
The epitome of comfort food, Chicken & Herb Dumplings is a classic soup that you will want to delight in this Autumn, over and over again.
Equipment
- Paring Knife
- Cutting Board
- Large Wooden Spoon
- Large Covered Pot
Ingredients
- 1 4lb. Organic Stewing Chicken Optional: You can use 3 chicken thighs instead of a whole hen.
- 8 cups Water
- 3 cloves Garlic, minced
- 1½ tbsp Organic Celery, minced
- 1 tbsp Organic Red Onion, minced
- 1 Bay Leaf
- 1 tsp Real Salt
- 1 tbsp Jane's Krazy Mixed Up Salt
- 1½ tsp Fresh Sage, chopped
- 1 tsp Fresh Thyme
- ¼ tsp Black Pepper
- 1-2 Medium Organic Carrot, sliced
- 3 Crimini Mushrooms, minced
- 1 bunch Italian Parsley, garnish
Herb Dumplings
- 1½ cups Organic Flour
- 2 tsp Organic Baking Powder
- 2 tsp Jane's Krazy Mixed-Up Salt
- 1 tbsp Butter, cold
- 1 tsp Dill Rosemary can be substituted
- 1 tsp Organic Green Onions, minced Red Onions can be substituted
- ¾ cup Organic Milk
- ¼ tsp Coarse Black Pepper
Instructions
- Place chicken in a pot with the water. If using raw chicken thighs, brown them first in the soup pot with a tablespoon of olive oil for two to three minutes on each side, set at medium high heat.
- Add seasonings, sliced carrots, celery, mushrooms and any other vegetables. Cover and bring to a boil.
- Reduce heat and simmer about 2 hours.
- Sift flour, baking powder and Jane's Krazy Salt together.
- Cut cold butter into flour with pastry blender, two knives or fingers until the mixture resembles corn meal.
- Stir in dill, onions and pepper into the flour mixture.
- Add milk and stir only enough to mix well.
- Drop by tablespoonfuls into boiling chicken broth.
- Cover and cook for 10 minutes.
- Remove the cover of the pot and cook for 10 more minutes.
- Remove from the heat and serve immediately.