Wednesday, January 18, 2012

Cream of Chicken Soup with Dumplings

Years ago my Sister and our families traveled to Amish Country in Ohio.  While we were there we had cream of chicken over mashed potatoes.  
They were so Delicious I had to make it 
with a twist..  
I tend to be a soup person.  
I love soup on a cold winter day.
I thought what could be better then soup with dumplings.  It just sounded like comfort food!
So I played with it until I came up with this.
Start by chopping onion, celery and carrots.
Saute the onion in a small amount of oil until the are translucent.
Reserve 1 cup of chicken broth, then add the carrots, celery to pot
cook over medium heat for 15 minutes. While the soup is cooking, start making the dumplings
 Mix Flour, salt and baking powder together.
cut in butter with pastry knife.
Mix in milk until all ingredients are combine
Mix the reserved chicken broth with 1/4 cup flour.
whisk to remove any lumps.
Simmer until the broth thickens.
Add the dumplings to the pot. Cover and simmer for 15-18 minutes until the dumplings are done.
Remove a dumpling to access the soup.  
Add cream to soup.  Replace the dumpling.

Cream of Chicken Soup with Dumplings
(recipe by
2 Cups Cooked Chicken
32 oz Chicken Broth
1 Carrot
2 Celery
1/2 cup Onion
1/4 cup Flour
1/2 Cup Heavy Cream

1 3/4 cup Flour
1 Tbsp Baking Powder
1/2 tsp Salt
4 Tbsp Cold Butter
1 cup Milk

Saute Onion,(Reserve 1 cup of broth) add 
celery, carrots and broth to pot. 
Simmer for 15 minutes.  Add flour to Reserved broth and whisk to prevent lumps, 
add to the soup pot. Simmer until thicken.

Mix dumplings.  Add flour, salt and baking powder to bowl.  Add butter and cut in with a pastry knife.  Add milk.  Stir until the mixture is combines.

Drop the dumplings by spoonfuls to top of soup.  Cover  with a lid and simmer on low heat until dumplings are cooked 15-18 minutes.

Remove a dumpling to add cream to the soup mixture.  Do not boil the cream!
Serve and enjoy.
Serves 6

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