Sunday, January 29

Chicken and Dumpling Soup for the Soul

This soup recipe is amazing. Just make it.

Chicken and Dumpling Soup

2 32-oz. containers chicken stock
¼ cup olive oil
1 large white onion, chopped
2 ½ cups chopped carrots
2 garlic cloves, minced (or 1 tablespoon pre-minced garlic)
2 cups chopped celery
2 pounds chicken breast (or whatever cut you like)
Salt and pepper
1 can Pillsbury Buttermilk Biscuits
1 small bag/bundle fresh spinach, (optional, highly recommended)
Parsley (also optional)


1.     Prep: Chop onions, carrots, and celery. Mince garlic. Trim chicken of fat, leaving the cuts whole.
2.     Pour chicken broth into a large pot and bring to a boil over medium high heat.
3.     Heat oil in a pan over medium high heat. Add the onions, carrots, and garlic and sauté until onions start to brown, about 5 minutes. Drain.
4.    When the broth begins to boil add the onion mixture to the pot, along with the celery and chicken.
5.    Season with salt, pepper, and any other spices you like (Italian seasoning works well).
6.    Reduce heat to low, cover, and simmer for 20 minutes.
7.   Separate the dough by the perforated lines. Cut each piece into quarters.
8.    After 20 minutes, remove the chicken and cut it up into bite-sized pieces. Add the chicken back into the broth and bring the heat up to medium.
9.    When the soup is simmering, add the dough to the pot. Simmer uncovered for 10 minutes.
10. Wash the spinach and remove stems.
11.  After 10 minutes add the spinach, stirring the pot so the leaves get under the dumplings.
12.  Cover and simmer for 10 minutes more.
13.   Remove from heat and sprinkle with parsley if you’d like.

-ID and AV

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