Chicken and Dumpling soup
I had never had, or heard of Chicken and Dumpling soup until a few years ago when I was watching a show on the food network that made it look so good. It looked exactly like comfort food even though I hated soup.
Yes, not very long ago, I hated all soups.
There is something about being able to drink my food that didn’t appeal to me and honestly most of the soups that I had in my memory were not the best. It is not that I wanted to hate soup, I actually wanted the opposite, I knew it was easy to make, inexpensive and that I could probably like the taste if I made it myself… so I started making a few…
This is one of the first soups I made and to this day it is still a favourite in the household, especially with the kids.
It all starts with a chicken…
Chicken and dumpling soup is always a second meal for me… what I mean by that is that I will roast a chicken and use about half of it for super the night before in something like club sandwiches. I then strip off the rest of the meat and put it aside, and then store the bones and the juices from the roast chicken until the next day. One chicken, two meals. I might look like a lot of work and a lot of step but it really isn’t… it is actually an easy meal to make and each of the steps takes just a few minutes to prepare and the result is well worth it!
In the morning I start on the stock…
No measuring needed…
- Heat a bit of olive oil in a large pot.
- Chop an onion in quarters (no need to peel them) and throw them in
- Add a few green onions if you have them also
- Cut a head of garlic into two pieces horizontally and throw it in (again no peeling needed)
- Break a few stalk of celery in half and throw those in
- Same thing with a few carrots
- Sprinkle a bit of coarse salt, freshly ground pepper and a bit of poultry seasoning. (sage, thyme, marjoram)
- Let the veggies cook and caramelize a bit. It adds depth to the stock.
Let simmer for a few hours until reduced by almost half.
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 4 green onions (chopped finely)
- 1 cup buttermilk (or milk with 1 tsp of lemon juice) *I use almond milk
- 2 eggs
Place in the fridge for an hour.
To make the soup…
- 2 tbsp olive oil
- 2 tbsp butter
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 3 cloves of garlic (minced)
- 1/4 cup flour
- Chopped roasted chicken (about 2 cups… or half chicken)
- chicken broth (recipe above)
- 2 tsp garlic powder
- 1 tbsp poultry seasoning
- 1 tsp salt (or to taste)
- 1/2 tsp pepper