Traditional recipes

Lemon Chicken Soup with Dumplings

Lemon Chicken Soup with Dumplings

Ingredients

  • 2 pounds chicken bones, such as necks and bones
  • 2 large carrots, cut into 3-inch pieces
  • 2 celery stalks, cut into 3-inch pieces
  • 1 large onion, halved
  • 12 Cups water
  • 1 bay leaf
  • 1 Teaspoon ground turmeric
  • 3/4 Teaspoons kosher salt, divided
  • 2/3 Tablespoons matzoh meal
  • 1 Tablespoon chopped parsley
  • 2 Teaspoons canola oil
  • 2 Tablespoons sparkling water
  • 2 Teaspoons grated lemon zest
  • 1/4 Teaspoon freshly ground black pepper
  • 3 large eggs, divided
  • 1/2 Pound skinless, boneless chicken breast
  • 2 Tablespoons fresh lemon juice
  • 1 1/2 Tablespoon chopped dill

Directions

Preheat the oven to 425 degrees.

Arrange first 4 ingredients on a jelly-roll pan. Bake for 45 minutes or until browned.

Combine chicken bone mixture, 12 cups water, and bay leaf in a stockpot over high heat. Bring to a boil. Reduce heat to low, and simmer gently 2 hours, skimming fat and foam from surface occasionally. Strain stock through a fine sieve into a large bowl; discard solids. Skim fat from surface of stock; discard fat. Return stock to pan; stir in turmeric and ½ teaspoon salt.

Combine ¼ teaspoon salt, matzoh meal, and next 5 ingredients (through pepper). Lightly beat 2 eggs in a separate bowl. Add 2 eggs to matzoh mixture; stir until combined. Cover and refrigerate 30 minutes. With moist hands, shape mixture into 24 (1-inch) balls. Bring stock to a simmer (do not boil). Add dumplings to stock, and cook 15 minutes. Add chicken, and continue cooking 15 minutes or until chicken is done. Remove pan from heat. Remove chicken from stock, and let stand 5 minutes. Cut chicken into thin slices; return to pan. Remove 1 cup hot broth mixture. Lightly beat 1 egg in a medium bowl. Gradually add 1 cup hot broth mixture to egg, stirring constantly with a whisk. Slowly pour beaten egg mixture into pan, stirring constantly with a whisk. Stir in lemon juice, and sprinkle with dill.

Nutritional Facts

Servings8

Calories Per Serving238

Folate equivalent (total)23µg6%


Slow Cooker Lemon Chicken Dumpling Soup

Does anyone else have that desperate searching thing start up in late March?

Where you look for any sign &ndash any glimpse of potential &ndash that spring might be soon approaching?

A sun that&rsquos strong enough to warm your face.

A weather forecast that has at least a &ldquo5&rdquo as the first digit.

I just returned from a long walk with Calvin.

And sorry to say, there weren&rsquot any glimpses yet.

Just me bundled in a hat and mittens and a winter coat to fend off a sleet/snow mixture and a bitterly cold wind.

Let me tell you, lemon chicken dumpling soup is the perfect remedy for any cold and dreary day!

This soup&rsquos full of healthy veggies and seems so nourishing to both body and soul.

It&rsquos also piping hot and full of tender chicken and delicious dumplings and very comforting.

Chicken dumpling soup is perfect comfort food on its own, but&hellip

I added thyme and a lemon-egg mixture to make this version extra rich, creamy, and full of flavor.

One thing I&rsquove learned: add the lemon-egg mixture very carefully.

After the soup is cooked and you&rsquove turned off the slow cooker, stir the mixture slowly into the soup.

Otherwise the boiling broth will basically scramble the eggs.

To make this soup easy for any day of the week, I use packaged potato gnocchi.

You can find potato gnocchi in the grocery alongside all of the other dried pastas.

It&rsquos also sometimes available fresh in the refrigerated section with the fresh pastas.

I have no idea how much longer winter&rsquos planning to stick around, but at least I know this:


Persian chicken soup with chicken dumplings

The braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled salmon is sauced with harissa and a flourless chocolate cake is crowned with Gaviota strawberries, picked from a nearby field.

You can trace chef Todd Aarons’ personal odyssey on every plate of his Passover feast.

The flavors intertwine, reflecting the steps he’s taken -- a California childhood culinary school apprenticeship at San Francisco’s Zuni Cafe kitchen stints in New York, Tuscany and Israel his own kosher restaurant, Mosaica, in New Jersey -- before arriving at Tierra Sur, the restaurant at Herzog Wine Cellars in Oxnard.

Aarons, 38, didn’t grow up eating kosher, much less cooking it. As a kid in Cheviot Hills, he was more likely to eat Mexican street food than anything like the sophisticated cuisine, informed by Mediterranean and North African flavors, that he serves at Tierra Sur. But a lot has changed in Aarons’ personal and his professional life.

Call it a conversion experience.

At Tierra Sur, a fine-dining kosher restaurant, you can read Aarons’ cultural resume on his menu. The cooking is pan-Mediterranean, with not only Cal-Ital influences, but also Middle Eastern, Mexican and North African. Aarons, whose family is of Ashkenazi background, says he adopted his Israeli wife’s Sephardic culinary tradition.

“Israel is a melting pot for North African, Eastern Mediterranean flavors. That’s the way I’ve always eaten, the way I’ve always cooked.”

“Before I became observant, I cooked Mediterranean I grew up eating spicy Mexican food,” Aarons says. The chef found the heat and spice of Yemeni and Moroccan food appealing, at once familiar and yet different enough to spark his creative interest.

Aarons’ life has always been oriented around food. His undergraduate degree, from Cal Poly San Luis Obispo, is in food science his professional training was at California Culinary Academy. Even as an Eagle Scout, he would hike up into the Sierra equipped for cooking.

“We would pack a Dutch oven for a 70-mile trek, bring flour and yeast, make calzones at 11,000 feet, cook freshly caught trout with fennel seed.”

He learned to cook market-driven food at Zuni Cafe and, firsthand, learned Zuni chef Judy Rodgers’ philosophy that if you want the best, you often make it yourself. That approach was reaffirmed at New York City’s Savoy restaurant, where he worked under chef Peter Hoffman for six years, and during a year in Tuscany.

It was a philosophy that would later become crucial.

While at Savoy, honing his skills and his knives, Aarons began attending yeshiva classes (“I searched Buddhism first”) and then, when his best friend decided to go to Israel, Aarons went too.

It was the turning point, theologically, personally, professionally. Aarons learned more about the Judaism he’d grown up with but had not, he says, really examined. And he put what he found “into practice.” He met and married his wife, Nava, whose father is Israeli and mother Yemenite. (Aarons and his wife now have four young daughters). And he began, as an Orthodox chef, to work within kosher dietary laws, developing menus for an Italian coffee company, Cremcaffe, which was opening cafes in Netanya and Tel Aviv.

“The Orthodox lifestyle really suited me,” Aarons says. “I just had to fit it into my career.”

Easier said than done. After a year and a half in Israel, Aarons moved back to the East Coast with his growing family. And he soon found that not being able to work Friday night or Saturday “put a damper in my sous chef possibilities.”

He tried kosher catering but didn’t like the mass-production aspect of it (“I wanted to put a bullet through my head”). In order to cook the way he wanted to, he decided, he would have to open his own place.

“There were restaurants cooking high-end kosher food, but I wanted to do what I trained for at Zuni.” He opened Mosaica, a kosher Mediterranean-style bistro, in Vauxhall, N.J., in 2002.

Three years later, when the Herzog family was looking for a chef for the kosher restaurant they wanted to open in their new Oxnard winery, they recruited Aarons, whom they knew from events they’d held at Mosaica.

Aarons jumped at the chance. “If somebody asks you, do you want to open a restaurant in a winery, you’re going to say yes.”

At Tierra Sur, Aarons knew the biggest challenge in developing the kind of contemporary kosher menus he envisioned would be finding the ingredients. But he was ready.

“There weren’t very many products we bought at Savoy or Zuni. What you couldn’t find, you made.” And thanks to his experience at Mosaica, Aarons knew the kosher-sourcing drill. At Tierra Sur, his olives come from Italy, his lamb from Colorado, and what bread he doesn’t bake -- he makes flatbreads and focaccia -- from La Brea Bakery.

But most of what he puts on his tables he’s made himself.

In Tierra Sur’s tiny kitchen, Aarons makes his own bresaola (air-dried beef), venison terrine, boudin blanc (a sausage) and duck rillette he cures his own lamb bacon, salts his own cod, ferments his own vinegars. When he couldn’t find kosher sherry vinegar, he made it Herzog now has plans to market the product. He makes mole from 99% cacao Scharffen Berger chocolate. The guy even makes his own masa for tortillas.

There’s a lot of freedom in Aarons’ cooking, as if, instead of feeling constrained by kosher rules, he’s been energized by them.

“I don’t think [cooking kosher] inhibits the style maybe Mediterranean is more conducive to it,” notes the chef. “Kosher is just another set of rules you live by.”

When Aarons says this, he might be talking about the rules of making a good creme anglaise as much as the laws of kashrut.

For Passover, these requirements are especially stringent. No leavened bread, grains or flour the Ashkenazic tradition also forbids kitniot, or legumes, corn, rice -- and their byproducts. But, characteristically, Aarons uses the rules as a jumping off point rather than a limitation.

He plays to his strengths as a creative chef, as well as to the strengths of the foods that become more central, such as eggs and potatoes.

Tender gnocchi, made from riced potatoes, are taken to a whole new level with the addition of dried porcini. And the matzo meal Aarons uses to bind the dough gives the rustic dumplings a terrific and surprising texture, slightly grainy, as if they’ve been made with cornmeal.

Aarons spins on the traditional chicken soup by using Middle Eastern flavors in a stunning broth, then poaching chicken dumplings in it. The rich stock is infused with dried Persian limes, nutmeg, allspice and cinnamon the dumplings, also bound by matzo flour, are spiked with a generous dose of cardamom.

For the fish course, Aarons seasons a King salmon fillet -- or, considering this year’s decimated salmon runs, a fillet of Barramundi -- with cracked black pepper, kosher salt, olive oil and cracked fennel seed.

It’s a dish reminiscent of his camping days in the Sierra but shot through with flavors of the spice route. He sauces the fish, grilled ahead of time and cooled, with a coulis of grilledtomatoes, olive oil, red wine vinegar -- and a healthy dose of his own harissa. (The chef also adds a stunning garnish of local baby fennel fried, tempura style, in a batter made of only soda water and matzo meal.)

For the centerpiece of the Passover feast, Aarons’ braised lamb is at once deeply traditional and utterly fresh.

The roast -- seared in olive oil, rubbed with a fragrant spice blend of cumin and allspice, mint and nutmeg -- is liberally doused in pomegranate molasses before a two-hour braise. The pan juices reduce to a luscious sauce shot through with spice, rich with flavor. To accompany the lamb, Aarons quickly sautes McGrath Family Farms chard and beet greens in Spanish olive oil.

For a luscious flourless chocolate cake, a not-uncommon Passover treat, Aarons uses high-quality kosher unsalted margarine and 62% cacao Scharffen Berger chocolate (the chef did go to school in San Francisco). The cake is dense, moist and furiously chocolaty.

For a subtle counterpoint to the richness, Aarons tops each slice with McGrath Gaviotas. The strawberries, picked from the fields you pass on the road to the restaurant, are sliced and macerated simply in a generous pour of late harvest Herzog Zinfandel.

“The strawberries come in perfect our job is not to mess them up,” Aarons says. The chef -- whose food, stamped by travel and built by ritual, is also deeply personal -- named the cake Gateau d’Ariel for his 7 1/2 -year-old daughter, Ariel.


Chicken Soup with Farina Dumplings

  • Farina flour is coarse and made from ground semolina wheat kernels. There are several brands sold in the USA from Bob’s Redmill, Honeyville, and Cream of Wheat. I’m most familiar with the creamy porridge that I had for breakfast as a child served with a pat of butter, honey, and milk. The perfect snow day breakfast served with buttery toast for dunking. My favorite!
  • Farina dumplings are firmer than the all-purpose flour variety and make the perfect addition to soups. These dumplings won’t fall apart like dumplings made with white flour.
  • The dumplings can even be made ahead. Cook them in broth then store them in enough broth to keep them moist in a covered container in the refrigerator. Drop them into the soup and heat right before serving.
  • Farina dumplings originated in Eastern Europe, Austria, and Bavaria. They are, also, known as Hungarian Dumplings.

Making Chicken Soup

1

3

2

4
  1. In a large pot drizzle about 1 tablespoon oil. Add chopped celery, carrots, and onions.
  2. Sauté the carrots, celery, and onions until soft and the onions are translucent.
  3. Add chicken stock.
  4. Simmer over medium-low heat for about 30 minutes or until vegetables are tender. Salt and Pepper to taste.

Making Perfect Farina Dumplings

1

3

5

2

4

6

*Dumplings tend to dissolve if the batter is too soft. Let the batter rest in the refrigerator to help the semolina absorb some of the liquid and get firm.

Finishing the Soup

1

3

2

4
  1. Using two spoons shape the dumplings into tight oval shapes.
  2. Bring to soup to a bare simmer.* Gently drop the dumplings into the soup. Cover and let them gently simmer for about 10 minutes.
  3. Add chicken and gently stir to combine. DO NOT OVER STIR or the chicken will turn into shreds in the soup, which isn’t that pretty.
  4. Gently add fresh herbs.

*If the broth is boiling too much, turn the heat down and don’t add the dumplings until the broth is barely simmering. Let the dumplings simmer at a low temperature.

A Word About Chicken Stock

The delicious soup starts with great chicken stock. Consider making homemade chicken stock. The flavor of your chicken soup will be enhanced more than you can imagine. Here is a link for my chicken stock. It’s is so delicious and will ramp up soups and sauces. If you purchase boxed or canned chicken stock (which can save you time), be sure to check the list of ingredients. I choose boxed chicken “stock” over chicken “broth”. Look for natural ingredients with less sodium.


Chicken and Dumplings


Delicious homemade chicken and dumplings, the ultimate comfort food!

Chicken and dumplings, who doesn’t love them? I actually didn’t care more for this dish until I had gotten older. Why? Because it wasn’t until then, that I got to experience the real thing. Sadly, I had only tried the canned and microwaveable versions of this dish, until I moved out on my own. I remember being at work, in the break room, and hearing one of my coworkers saying how much they were craving chicken and dumplings. Instantly I turned my nose up because I couldn’t figure out why anyone would crave such a horrific dish. Again, at this time I had never experienced true chicken and dumplings. After long 8 hour shift, I decided to go home and search for chicken and dumpling recipes. I had to be missing something, because it appeared that I was the only person that didn’t like it. I found hundreds of recipes for the dish, but only printed out a few. Over the next couple weeks, I tried the recipes, and I actually liked some of them. I knew that in order to be a true chicken and dumplings fan, I would have to add my own tweaks to the recipe, so eventually that’s what I did. After playing around with this dish for many years, here is my favorite recipe. It’s easy, full of flavor, and quite comforting. This is definitely one of those meals that you just want to snuggle on the couch, and watch tv while you eat. Give it a try, and tell me what you think.

Substitutions

Whole Chicken– If you don’t want cook a whole chicken, use whatever pieces of chicken that you prefer. If you decide on cooking just chicken breast, cook for only 15-20 minutes.

Cream of chicken– Replace with cream of celery, or cream of mushroom.

Seasoning salt/salt – Watching your sodium? Use Mrs. Dash or another salt free seasoning

Buttermilk– 1 cup regular milk +1 tbsp vinegar or lemon juice.


Chicken-N-Dumplings Soup

How about a sleeker version of momma’s Chicken and Dumplings Recipe? Chicken and Dumplings Soup brings all the best qualities of Chicken and Dumplings together for the modern palate, leaving the gravy and heartburn in the past.

We’re having another Kitchen Conversation with Land O’Lakes! This time, the topic is Modernizing Vintage Recipes. We all have those family favorites that, let’s be honest, need a little refresh for our current dinner table. I came up with a vintage recipe that needs some updating to match our newly updated kitchen!

When we moved to North Carolina from the Midwest, one of the first things I noticed was the differences in cooking techniques.

In the South, cornbread is cooked in a skillet with bacon grease, unlike the tall, pillowy cornbread I was used to.

Grits are the breakfast side of choice, not home fries or cream of wheat.

And dumplings were noodles. Say what.

Growing up, every chicken and dumplings recipe I ever ate had dumplings that were dropped from a spoon. Dumplings were dumped, not cut into noodles.

These morsels of dough simmered in the gravy until puffed into little balls of carby deliciousness. The irregular shapes and moist centers were part of the appeal.

Yet here in the South, friends tell stories of standing on a wooden stool while Great-Granny presses the dough out on the countertop. Then she let her gran’babies take turns cutting it into short, fat noodles with a pizza cutter.

Whether you prefer the dropped dumplings or noodle dumplings, one thing is for certain: A good chicken and dumplings recipe equals a hefty serving of nostalgia and a whole lot of love.

However… the last time I ate classic chicken and dumplings, I felt like I had a brick in my belly. I’m just not accustomed to eating such heavy dishes anymore.

It made me think this vintage recipe was ready for a little “modernizing.”

So today I’ve made an updated version of my favorite chicken and dumplings recipe, Chicken-n- Dumpling Soup!

I ditched the heavy cream gravy and hulky dumplings for a thin, savory broth with mini parmesan-herb dumplings.

The fact that the chicken and dumplings aren’t drowning in gravy really allows the fresh, herbal flavors to shine. Also, Chicken-n-Dumpling Soup takes much less time to cook because it uses chicken breasts instead of a whole chicken.

I added a third of the butter I would normally use in my traditional chicken and dumplings recipe. Land O Lakes ® Butter in Half Sticks made it easy to pull just the right amount out of the fridge. Using Land O Lakes ® Butter with Olive Oil & Sea Salt created a rich, satisfying undertone.

Modernizing is a good thing. Even when it comes to our most beloved dishes.


WHAT DO SERVE WITH CHICKEN AND DUMPLING SOUP?

Some of my favorites to serve with hot comforting soup are

If you tried this Chicken And Dumplings Soup or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!


Chicken soup and dumplings recipe

A whole chicken gives all its rich flavour to the broth. The dumplings are fluffy, doughy, tender and just spongy enough to absorb the savoury soup. Chunks of chicken turn this into a wholsome main course situation.

This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph, £16.99 RRP.

Ingredients

  • 1.8 kg bone-in chicken, skin-on chicken thighs and breast
  • 1 pinch salt and freshly ground black pepper
  • 4 tbsp vegetable oil
  • 1 bay leaf
  • 2 thyme sprigs, or half a teaspoon of dried thyme
  • 1 rosemary sprig, or half a teaspoon of dried rosemary
  • 3 tbsp butter
  • 1 large onion, peeled and cut into 1cm (0.4 inch) dice
  • 2 large carrots, peeled and cut into 1cm (0.4 inch) dice
  • 2 celery stalks, cut into 1cm (0.4 inch) dice
  • 30 g plain flour
  • 1 large potato, peeled and diced
  • 60 ml double (heavy) cream (optional)
  • 4 lbs bone-in chicken, skin-on chicken thighs and breast
  • 1 pinch salt and freshly ground black pepper
  • 4 tbsp vegetable oil
  • 1 bay leaf
  • 2 thyme sprigs, or half a teaspoon of dried thyme
  • 1 rosemary sprig, or half a teaspoon of dried rosemary
  • 3 tbsp butter
  • 1 large onion, peeled and cut into 1cm (0.4 inch) dice
  • 2 large carrots, peeled and cut into 1cm (0.4 inch) dice
  • 2 celery stalks, cut into 1cm (0.4 inch) dice
  • 1.1 oz plain flour
  • 1 large potato, peeled and diced
  • 2.1 fl oz double (heavy) cream (optional)
  • 4 lbs bone-in chicken, skin-on chicken thighs and breast
  • 1 pinch salt and freshly ground black pepper
  • 4 tbsp vegetable oil
  • 1 bay leaf
  • 2 thyme sprigs, or half a teaspoon of dried thyme
  • 1 rosemary sprig, or half a teaspoon of dried rosemary
  • 3 tbsp butter
  • 1 large onion, peeled and cut into 1cm (0.4 inch) dice
  • 2 large carrots, peeled and cut into 1cm (0.4 inch) dice
  • 2 celery stalks, cut into 1cm (0.4 inch) dice
  • 1.1 oz plain flour
  • 1 large potato, peeled and diced
  • 0.3 cup double (heavy) cream (optional)
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp butter, melted
  • 125 g plain flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 handful soft herbs (like coriander/cilantro), optional
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp butter, melted
  • 4.4 oz plain flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 handful soft herbs (like coriander/cilantro), optional
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp butter, melted
  • 4.4 oz plain flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 handful soft herbs (like coriander/cilantro), optional

Details

  • Cuisine: American
  • Recipe Type: Chicken
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 150 mins
  • Serves: 6

Step-by-step

  1. First, make the soup. Pat the chicken dry with paper towels and season generously with salt and pepper.
  2. In a large casserole dish, heat 2 tablespoons of the oil over a medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash in some water and scrape up any browned bits between batches, and keep those juices with the chicken.
  3. Return all the chicken to the pot and add 2 litres (68 fl oz) of water, the bay leaf, thyme, rosemary, and 1 tablespoon salt.
  4. Bring to a boil, reduce the heat to gentle simmer, and cook for 1 hour.
  5. Strain the stock through a colander set over a large bowl (there should be about 2 litres (68 fl oz) liquid skim off some of the fat if you want). Discard the bay leaf and herb sprigs.
  6. Using two forks or a pair of tongs, pick the chicken meat off the bones and set aside (discard the bones and skin).
  7. In the same casserole dish, heat the remaining 2 tablespoons oil and the butter over medium-high heat.
  8. Add the onion, carrots and celery and cook, stirring, until the carrots begin to soften, about 6 minutes.
  9. Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes.
  10. Add the strained stock, the chicken meat and the potato, bring to a boil, then reduce the heat and simmer until the stock thickens, about 20 minutes. Stir in the cream, if using. Season to taste with salt and pepper.
  11. While the stock simmers, make the dumpling dough. In a small bowl, whisk together the egg, milk and melted butter.
  12. In a large bowl, whisk together the flour, baking powder and salt.
  13. Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated (the batter will be thick don&rsquot overmix, which could toughen the dough).
  14. Spoon up 1 tablespoon of the batter and use a second spoon to push it off into the simmering soup.
  15. Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes.
  16. Divide the soup and dumplings among bowls. Garnish with herbs, if you want.

This recipe is from Cravings: Hungry for More by Chrissy Teigen. Published by Michael Joseph, £16.99 RRP.

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Lemon Chicken and Rice Soup

So we packed our bags and left LA to head to Manhattan for Thanksgiving this year.

And I kid you not. It was the coldest Thanksgiving in New York’s City history since 1901.

It was a whopping 17 degrees F on Thursday. And all I really needed at that point was a piping hot bowl of this chicken and rice soup!

Instead, we froze our butts off, watching Charlie Brown go by in the parade.

But now that I’m home in 70 degree weather, I’m still whipping up this soup. AKA. My favorite soup of the month, of course.

The best part is that you get to simmer an entire whole chicken, creating the most amazing homemade broth ever. It’s cozy, comforting and incredibly heartwarming for any kind of weather.

And while, yes, the broth is bomb.com, the fresh dill and lemon juice really let this soup shine.


Chicken Noodle Soup with Dumplings

Homemade Chicken Noodle Soup with Dumplings: what could be better on a chilly day?

Ingredients

  • 1 Tablespoon Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 whole Carrots, Diced
  • 3 stalks Celery, Diced
  • 1 whole Onion, Diced
  • 1 clove Garlic, Diced (Large Clove)
  • 10 cups Homemade Chicken Stock
  • 1 package (about 12 Oz. Size) Egg Noodles
  • 2 cups Cooked Chicken, Diced
  • FOR THE DUMPLINGS:
  • 1 cup Flour
  • 1 teaspoon Salt
  • 1-½ teaspoon Baking Powder
  • 2 teaspoons Old Bay
  • 2 Tablespoons Unsalted Butter
  • ½ cups Whole Milk

Preparation

Coat the bottom of your soup pot with butter and some olive oil. Heat it up and then add in your carrots and celery saute. After about 8-10 minutes, add in the onion and continue to saute about 5-8 minutes or so. Added in diced garlic until fragrant, no more than minute or so you don’t want it to burn.

Pour in your chicken stock and bring it to a boil. Once it is at a full boil, take it down to a simmer and allow it to go at a nice simmer for at least 45 minutes.

While your soup simmers, boil water for your noodles, cook them, drain them and set them aside. I don’t like to add mine into the soup until I am ladling it into my bowl. Now is also when you want to prepare your dumpling dough. Add your cooked chicken in the last few minutes so it can heat up.

Note: I use grass-fed roll butter. It is much softer than the stick butter and makes it much easier to work with in a recipe like this!

Mix your dry ingredients together. Cut in your butter if you have a soft roll butter like I use, it is so easy you can just crumble it in with your fingers. Add in your milk and then mix it all together.

Bring your soup back up to a gentle boil. Drop the dough mixture by small spoonfuls into your soup. You can make them larger if your prefer larger dumplings, but I think they cook up nicer when they are smaller. Cover the pot and cook 5 minutes or so, then uncover, flip the dumplings over to their other side, cover and cook another 10-15 minutes until they are cooked through.

Once the dumplings are finished, added noodles to your soup bowl, then ladle in your soup and dumplings. Enjoy!


Watch the video: Chicken Lemon Rice Soup (October 2021).