Cookbook

Chicken Soup with Dumplings

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By Trena Robitaille

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  • If you're looking for an Asian inspired dinner recipe, try Trena R.'s "Chicken Soup with Dumplings".

Ingredients

  • 5 cups chicken stock
  • 14 chicken thighs (about 4 lbs.), skinned
  • 1 bunch small carrots (about 7), peeled and cut in half diagonally
  • 4 potatoes, peeled and cut in 1-inch cubes
  • 2 cups pearl onions, peeled
  • 3 tbsp of butter
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 2 cups small button mushrooms (about 8 oz)
  • 1/3 cup all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp each salt and pepper
  • 1/2 cup frozen peas
  • 1/4 cup whipping cream
  • Dumplings:
  • 2 cups sifted cake-and-pastry flour
  • 2 tbsp chopped fresh parsley
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp butter
  • 3/4 cup milk
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PREP TIME 35 Min READY IN 1 Hr 50 Min
COOK TIME 1 Hr 15 Min SERVINGS 10
MAIN INGREDIENT Chicken
MEAL/COURSE Lunch
TYPE OF DISH Soup and Stew
COOKING METHOD Oven
CUISINE Chinese
DIETARY NOTES Comfort Food

Preparation

  1. In a large Dutch oven, bring chicken stock to boil.
  2. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks.
  3. Add carrots and potatoes to stock; cover and cook for 10 minutes.
  4. Add pearl onions; simmer, covered, just until onions are tender, about 5 minutes.
  5. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups.
  6. In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes.
  7. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon.
  8. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stirring to combine.
  9. Dumplings:
  10. In bowl, whisk together flour, parsley, baking powder and salt.
  11. Using pastry blender or 2 knives, cut in butter until in coarse crumbs.
  12. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath

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