It’s crappy cold here in the south suburbs of Chicago. It’s rainy, it’s gray, it’s 59 degrees but feels like 40. It’s definitely Chicken Dumpling soup day with a little Harry Connick Jr in the background. I don’t have a lot of time to work on this soup. That’s why I LOVE LOVE LOVE this recipe I’m going to share with you. It was originally printed in the Cooks Country Feb/Mar 2009 issue. It’s one of their 30 minute pull out cards. Truth be told, it takes a little longer than that, but not much. Let me shut up now.
Quick Chicken and Dumpling Soup1-1/2 cups all purpose flour
2/3 water
2 large eggs, lightly beaten
salt and pepper
3 Tbsp unsalted butter
1 onion, chopped fine
2 carrots, peeled and sliced thin
1 celery rib, sliced thin
8 (we prefer 10) cups low sodium chicken broth
1 rotisserie chicken, skin discarded, meat cut or shredded into bite-sized pieces (apprx 3 cups)
1. Whisk flour, water, eggs, 1/2 tsp salt, and 1/4 tsp pepper into bowl; set aside.
2. Melt butter in Dutch oven (or large pot) over medium heat. Cook onion, celery, and carrot until lightly browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium0low and simmer, covered until veggies are tender, 10-15 minutes.
3. Remove lid. Stir in chicken and season with salt and pepper. Return to simmer. Working quickly, use 1/2 teaspoon measuring spoon to drop pieces of dough into soup. Simmer, covered until dumplings are set, 1 to 2 minutes. Season with salt and pepper. Serve.
To keep the dumpling dough from sticking to the spoon, spray thespoon with cooking spray prior to scooping dough.
Go Forth and Eat SOUP.
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