Chicken & Herb Dumpling Soup
Ingredients
- 1 4 lb. Organic Stewing Chicken You can use 3 chicken thighs
- 8 cups Water
- 3 cloves Garlic minced
- 1½ tbsp Organic Celery minced
- 1 tbsp Organic Red Onion minced
- 1 Bay Leaf
- 1 tsp Real Salt
- 1 tbsp Jane's Krazy Mixed Up Salt
- 1½ tsp Fresh Sage chopped
- 1 tsp Fresh Thyme
- ¼ tsp Black Pepper
- 1-2 Medium Organic Carrot sliced
- 3 Crimini Mushrooms minced
- 1 bunch Italian Parsley garnish
- Herb Dumplings
- 1½ cups Organic Flour
- 2 tsp Organic Baking Powder
- 2 tsp Jane's Krazy Mixed-Up Salt
- 1 tbsp Butter cold
- 1 tsp Dill Rosemary can be substituted
- 1 tsp Organic Green Onions minced (Red Onions can be substituted)
- ¾ cup Organic Milk
- ¼ tsp Coarse Black Pepper
Instructions
- Place chicken in a pot with the water. If using raw chicken thighs, brown them first in a tablespoon of olive oil for two to three minutes on each side, set at medium high heat.
- Add seasonings, sliced carrots, celery, onions, mushrooms and any other vegetables. Cover and bring to a boil.
- Reduce heat and simmer for about 2 hours.
- Sift flour, baking powder and Jane's Krazy Salt together.
- Cut cold butter into flour with a pastry blender, two knives or fingers until the mixture resembles corn meal.
- Stir in dill, onions and pepper.
- Add milk and stir only enough to mix well.
- Drop by tablespoonfuls into boiling chicken broth.
- Cover and cook for 10 minutes.
- Remove the cover and cook for 10 more minutes.
- Remove from heat and serve immediately.
Notes
Do not make the dumpling mixture until right before dropping them into the soup. Make sure to stir the milk into the flour thoroughly or your dumplings will be dry in the center.
I use a large metal spoon to form large dumplings - it usually comes out to about 8 or 9 dumplings. You can make them smaller if you’d like - it doesn’t matter.
Turn the heat up slightly right before adding the dumplings so that they cook adequately.