chicken-dumpling-soup1.jpg
Mill City Cooks

Chicken Soup with Herbed Dumplings

by Market Chef Jenny Breen

Serves 8 to 12

Ingredients 
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 parsnips, chopped
½ bunch celery, chopped
½ bunch kale or collards, leaves removed from stem and chopped
¼ cup fresh herbs–thyme, rosemary, basil etc, minced
6 cups chicken, turkey or veggie stock
2 cups chicken or turkey meat or carcass bones
6 cups water
2 teaspoons salt
Method

Heat olive oil, sauté onion, garlic, carrots, parsnips and celery and herbs. After about 3 minutes, add stock or water and bring this to a boil. After 2 minutes, turn heat down to simmer, and cover pot. Allow ingredients to simmer for about 30 minutes. It is during this time you can make the dumpling dough and set it aside until the soup stock is ready. When liquid has reduced, add another 6 cups stock or water. If using turkey bones, remove and be sure to return any meat to the pot. At this point, add greens and drop dumplings by the tablespoonful into the soup and cover. Keep covered for 15 minutes. Dumplings should be floating. Serve with grated asiago cheese if desired.

Dumplings:
2 cups flour (a mix of 1 cup whole wheat and 1 cup unbleached flour will work)
1 tablespoon baking powder
¼ cup butter or olive oil
½ cup milk or stock
¼ cup fresh herbs, such as basil, sage, oregano or thyme, singular or mixed, minced
 Method

Combine dry ingredients, then add butter and blend. Add milk or stock, and herbs until fully incorporated and doughy. Set aside until ready to drop into the soup about a tablespoon (or more) at a time.

Other things to do with the chicken:

Eat a classic chicken dinner with potatoes, salad and grains or whole grain bread

Prepare taco/enchilada/tostada filling