A comfort food that
is guaranteed to warm your soul
on those chilly days...
Servings: (4)
Prep: 15 Mins. |
Cook: 30 to 35 Mins.

Posted by Sandra

***Chicken Soup
2 tablespoons olive oil
4 boneless and skinless, uncooked chicken thighs, cut into bite size pieces
2 ribs of celery with green leafy tops, sliced
4 carrots, peeled and sliced
1 medium onion, diced
2 cloves of garlic, minced
2 (14.5 oz.) cans low-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon dried parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 teaspoon worcestershire
1 tablespoon white wine vinegar
2 teaspoons chicken bouillon
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground pepper

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of kosher salt
Pinch of ground pepper
1/4 cup, plus 2 tablespoons milk
2 tablespoons vegetable oil


Heat a dutch oven over medium-high heat, add the chicken pieces and cook saute for 5 minutes. Add the celery, carrots, onion, and garlic, cooking until the onions are translucent. Add the chicken broth (pre-mixed with cornstarch), parsley, poultry seasoning, cayenne pepper, worcestershire sauce, white wine vinegar, chicken bouillon, and kosher salt and ground pepper, including enough water to amply cover chicken and vegetables, about 2 cups. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

Taste for seasonings, adding more kosher salt and pepper, if needed, making sure the soup continues to simmer.

Meanwhile, sift through a sieve into a medium bowl all the dry dumpling ingredients, and add the milk and oil, mixing to form dough. Drop by tablespoonfuls into simmering soup. Cover and continue simmering for 15 to 20 minutes longer to cook dumplings, and serve. – Enjoy!


Tip:  I store leftover dumplings and soup in separate containers in the refrigerator so the dumplings retain their integrity.


sandra said...

This is so comforting on a rainy and blustery day as we're having in Juneau today!

the wild magnolia said...

everything looks delish.

lately almost all my dumpling dissolve, i've been using bisquick. I do not have an iron skillet dutch oven. i am on the look out for one.

now i have your dumpling recipe and cannot wait to try this recipe.

thank you.

sandra said...

How exciting wild magnolia, I just love my dutch oven and use it often - best of luck on your purchase! They now are available in so many pretty colors too. I hope you enjoy making the recipe and have better results with the dumplings ~ Have a wonderful day!!


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