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Chicken and Dumplings Soup Recipe

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This recipe for Chicken and Dumplings Soup is from Tasty Venues Cooking Club, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs check breast cut into ½ inch cubes
1 large onion, peeled and diced
3 cloves of garlic, minced
4 celery stalks thinly sliced
4 carrots, thinly sliced
4 TBSP Land O Lakes butter with Olive Oil and Sea Salt (1/2 stick)
1 Tsp ground mustard
1/8 Tsp ground turmeric for color
1 bay leaf
64 ounces low sodium chicken stock
14 cup chopped parsley
Pepper to taste

Dumplings:
3/4 cup of flour
3 TBSP fresh thyme leaves, finely minced
1½ Tsp fresh rosemary, finely minced
1½ Tsp salt
1/4 Tsp ground pepper
34 cup whole milk
Directions:
Directions:
In a large sauce pot, melt butter over medium heat
Add onion, garlic, celery and carrots
Cook 8-10 minutes, stirring occasionally
Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil, then cover,
lower heat and simmer for 15 minutes
Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork
until a wet doughy consistency is reached
One the soup base has cooked down for 15 minutes, bring the temperature back up
to a boil.
Stir in chicken and parsley
Use a spoon to drop scant 1½ Tsp lumps of dough into the soup
Simmer 5 minutes until chicken and dumplings are cooked through
Remove bay leaf and serve warm
Enjoy!

 

 

 

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