My favorite Chicken and Dumplings (Feel Better Soup) now in book form so you can have it forever! This is a family favorite that I zhuzhed up a little. It’s so cozy, and with the massive dumplings, It doesn’t necessarily always make you feel better if you’re suffering from some sort of illness in most causes other than a cold. And I don’t know that its necessarily good to eat too much dairy if you’re sick. But no matter how stuffed up or congested you might be, you can always taste it! It’s a rich soup with tons of fresh herbs and flavor—like a roast chicken but in soup form! Best eaten for any and all occasions 😉, but especially good on fall or winter days when you need some warming up! If you are new here and you haven’t already made this, you are going to Lu uh uh uh ovve it. Enjoy! Serves 6 - 8 Prep time: 10 minutes Total time: 45 minutes Ingredients: 3-4 tbsp olive oil 3-4 boneless skinless chicken breasts (about 1.5-2lbs/450-900g), sprinkled with salt and pepper 2 carrots, chopped or cut into matchsticks 1 yellow onion, roughly chopped 2 celery stalks, roughly chopped 4 tablespoons of unsalted butter 1 teaspoon poultry seasoning 1 teaspoon ground ginger 1 teaspoon tarragon or Italian seasoning 1 teaspoon cumin 3-4 garlic cloves, minced 4 tablespoons all-purpose flour 48 ounces chicken broth ½ cup heavy whipping cream or buttermilk 2 fresh rosemary sprigs 2 bay leaves Dumplings: 2 cups all-purpose flour 1 tablespoon baking powder 1½ cups heavy cream or buttermilk Salt and pepper, to taste Chopped fresh dill, parsley, and crushed red pepper flakes, for garnish Method To a large soup pot over medium-high heat, add the olive oil and the chicken. Add the dried seasonings on top of the chicken and sear on both sides until a slightly brown crust develops about 8 to 10 minutes. Cook for an additional 5-7 minutes on each side, remove the chicken from the pot, and cut or shred into your desired texture. Set the chicken aside. Add the carrots, onion, and celery to the pot and cook until translucent. Once the veggies are translucent, add the garlic, butter, and the shredded chicken into the pot. Sprinkle the flour on top to coat everything, then slowly pour in the broth while mixing until a smooth texture develops with the broth. out. Stir in the heavy cream or buttermilk, toss in the rosemary and bay leaves and bring to a simmer for about 10 minutes. Meanwhile make the dumplings. Add the flour, baking powder, salt, and pepper to a medium bowl and whisk. Pour in the heavy cream or buttermilk and use a rubber spatula to work the mixture into a dough. Assemble the dough into balls using your hands, touch your pointer finger to your thumb too make a circle and thats how big you want to start with, you can make bigger but allow moer cook time and possibly more broth (or an ice cream scoop). Add the dumplings to the simmering broth, cover and cook for 10-15 minutes. Check the dumplings, they’re finished when they’ve doubled in size. To serve, top the bowls of soup with parsley, dill and crushed red pepper flakes, if using. Enjoy!
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