Chicken Dumpling Soup
Directions
- 1Add olive oil to a large pot over medium heat.
- 2Add chicken, ground ginger, poultry seasoning, cumin and tarragon.
- 3Remove chicken and add one chopped onion, two stalks of celery and two carrots.
- 4Once translucent, add four cloves of garlic and five tablespoons of butter.
- 5Add the chicken back in with four tablespoons of flour.
- 6Once coated, add 48 ounces of chicken broth, half a cup of cream or buttermilk, and some fresh rosemary with two bay leaves.
- 7Bring to a simmer.
- 8In a bowl, mix two cups of all-purpose flour and one tablespoon of baking powder.
- 9Add one and a half cups of heavy cream or buttermilk, salt, and pepper to taste.
- 10Mix with a rubber spatula until it comes together but is still slightly sticky.
- 11Remove the bay leaf and rosemary from the simmering soup.
- 12Add the dumplings to the soup, cover, and cook for 10-15 minutes.
- 13Once doubled in size, remove the top, garnish with fresh parsley, dill, and red pepper flakes for spice.
Ingredients
- 1 tablespoon olive oil
- 3 pieces chicken
- 1 teaspoon ground ginger
- 1 teaspoon poultry seasoning
- 1 teaspoon cumin
- 1 teaspoon tarragon
- 1 unit chopped onion
- 2 stalks celery
- 2 units carrots
- 4 cloves garlic
- 5 tablespoons butter
- 4 tablespoons flour
- 48 ounces chicken broth
- 0.5 cup cream or buttermilk
- 1 handful fresh rosemary
- 2 units bay leaves
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1.5 cups heavy cream or buttermilk
- 1 pinch salt
- 1 pinch pepper
- 1 handful fresh parsley
- 1 handful dill
- 1 pinch red pepper flakes
Equipment
large pottongswooden spoonbowlrubber spatulaice cream scoopladle
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