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Creamy Chicken and Dumpling Soup

Monday, December 05, 2011

Recipe for dumplings adapted from Betty Crocker's Cookbook.

This past weekend we had lovely cold and rainy weather, so I tried to think of the perfect "cold day recipe".  I've had a few requests for chicken soup in the past, so I thought this was the perfect opportunity.  This is a pretty versatile recipe, so feel free to experiment with your favorite herbs and vegetables.


2 1/2 pounds chicken breast, brined in advance and cooked using the method of your choice
2 bay leaves
1 chicken bouillon cube

4 tablespoons unsalted butter
4 tablespoons olive oil
1 white onion, diced
1 5/8 ounces (~1/3 cup) all-purpose flour
1/4 cup dry white wine
6 cups low-sodium chicken stock
3 bay leaves
1 teaspoon dried thyme
1 teaspoon Herbes de Provence
4 carrots, peeled and sliced
1/2 cup corn
1/4 cup half-and-half
Salt and pepper, to season

7 1/8 ounces (~1 1/2 cup) flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, chilled

1 teaspoon Herbes de Provence
3/4 cup half-and-half


For the soup, heat the butter and oil on a medium heat in a large pot.  Add the onion and cook for several minutes.  Next, add the flour and stir around for another five minutes.  Deglaze the pan by adding the white wine, followed by the chicken stock.  Turn the heat to high and whisk continuously (making sure to scrape the bottom of the pan) until a boil is reached.  At this point, the soup will begin to thicken.  Decrease the heat to a medium-low, and add the dried herbs and carrots (stir occasionally).

For the dumplings, the process is pretty similar to making a pie dough.  Add the flour, baking powder, salt, butter and herbs to a mixing bowl, and incorporate the butter with the dry ingredients using a hand pastry blender.  Once butter is broken up into pea-sized pieces, slowly incorporate the half-and-half until a thick batter is met.  Form the batter into golf ball sized dumplings and add to the soup.  You'll want to add when the carrots still have some bite to them.  Cook until the dumplings are cooked all the way through (10-15 minutes).  Near the end, add your corn, as they'll only need a minute to cook. Turn off the heat and carefully stir in the half-and-half to the soup.  Season with salt and pepper and enjoy!

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