This became our new fave soup in the house! So good even my really really picky 6 yr old who dislikes most all soups loves it!
Link to recipe:
onebigmixblog.com/2010/12/18/baby-its-cold-outside/#more-322Chicken and Dumpling Soup
Servings: 4-6
Cook Time: 1 hour and 30 minutes
Ingredients (Hey, it’s me, Commentary. I’m back! Did you miss me?)
1 Half Chicken – Cut into 4 or 6 pieces, whatever is easiest
4 Cups of Chicken Stock - You can use broth if you do not have stock
4 Cups of Water
2-3 Carrots – I used about 15 baby carrots, if you don’t have regular sized carrots
1 Large Yellow Onion – Diced, doesn’t have to be minced
4 Garlic Gloves – Minced
2 Bay Leaves – I used three dry leaves, ran out of fresh leaves
1 Leek – trim down, and chop
4 Ribs of Celery – Coarsely chopped, again doesn’t have to be minced
1 Can of Pre-Made Buttermilk Biscuits – secret weapon
2 Tablespoons of Cornstarch – if needed to thicken soup
Salt and Pepper - to taste
1 Tablespoon Poultry Seasoning
3 Tablespoons Garlic Powder
2 Tablespoons Unsalted Butter
3 Sprigs of Fresh Thyme – if you do not have fresh thyme, 3 tablespoons of dried thyme is fine
Instructions:
In a medium size stew pot (think size of a dutch oven), melt butter over medium-high heat. Add garlic, onions, leeks, celery, onions, thyme and bay leaves, toss, and cook until onions are translucent and vegetable are softened. About 5 Minutes. Add the chicken, seasoning with garlic powder, poultry seasoning, salt and pepper. Add Chicken stock, and water. Stir, and let cook on medium heat for about 30-40 minutes. Remove the chicken and let cool on a large cutting board. Turn the heat on the pot down to a low simmer, while the chicken is cooling. Once cool, remove bones and skin. Shred the chicken by hand or with a fork, and add it back to the simmering pot. Add salt and pepper to taste, remove bay leaves and thyme and bring soup to a boil on medium heat. If the soup is too thin, stir in cornstarch.
NOTE: Before adding cornstarch mix with water. This way the starch will not clump in the soup. Mix about ¼ cup water for every 2 tablespoon of cornstarch. While the soup is thickening, prepare the dumplings.
Add biscuits (quarter each biscuit and roll into balls) and drop into boiling soup. Let cook for about 10 more minutes.
