Chicken Dumpling Soup

• portions: Serves 6 - 8
• temps total: 22 minutes

Ingrédients

3-4 tbsp olive oil (51g)

3-4 boneless chicken breasts (about 1.5 - 2lbs) salt and peppered

2 carrots chopped or matchsticks (100-120g)

1 yellow onion, roughly chopped (170g)

2 stalks of celery, roughly chopped (120g)

1 tsp poultry seasoning (3g)

1 tsp ground ginger (3g)

1 tsp tarragon or italian seasoning (3g)

1 tsp cumin (3g)

3-4 cloves garlic, minced (30-40g)

4tbsp ap flour (30g)

48oz Chicken broth

1/2c heavy whipping cream or buttermilk (120g)

2 sprigs of fresh Rosemary (5g)

2 bay leaves (less than a gram)

Dumplings:

2c AP flour (280g)

1 tbsp baking powder (12g)

1 1/2c heavy cream or buttermilk (360g)

Salt and pepper to taste

For garnish, fresh dill, parsley, red pepper flakes

To a large soup pot over medium to high heat add olive oil and the chicken that you’ve salted and peppered, add the seasonings on top of the chicken, cook on both sides until a slightly brown crust develops.

Cook for about 5-7 minutes on each side, remove the chicken form the pot and cut or shred into desired texture then set aside.

Instructions

Add carrots, onion and celery and cook until translucent, once translucent add garlic and butter, add the chicken back in to the pot as well as the flour, coat everything then slowly pour in the broth until a smooth broth comes out then stir in the heavy cream or buttermilk. Toss in the rosemary and bay leaves and bring to a simmer for about 10 minutes.

Meanwhile, to a medium bowl add the flour, baking powder, salt and pepper and whisk. Pour the heavy cream or buttermilk and use a rubber spatula to combine into a dough.

Assemble into balls or I like to use an ice cream scoop. When the broth is simming add in the dumpling dough and cover for 10-15 minutes.

When the dumplings have doubled in size remove the lid and top with Parsley, dill and red pepper if using, Enjoy!