Chicken Soup with Drop Dumplings
Prep time
Cook time
Total time
Author: Sally Twellman
Serves: 12
Ingredients
- For the Soup:
- 2-3Tbsp Olive Oil
- 1ish lb chicken, cubed
- 1 cup onion, diced
- 1 heaping cup celery, diced (see above for tips)
- 1 cup frozen carrots
- 1ish tsp Coarse Sea Salt
- Generous amts of fresh Ground pepper (1/4-1/2tsp ish)
- 1-2 bay leaves
- 1Tbsp fresh Thyme (1tsp dried)
- For the Dumplings
- 2cups white all purpose flour
- ½ tsp salt
- 1Tbsp baking soda
- 1 cup milk (or water )
- 2 eggs
- 1tsp dried parsley
- extra water to thin is necessary
Instructions
- Add Olive Oil to large dutch oven/pot
- Add onion, carrots, celery, chicken salt and pepper to dutch oven. Cook chicken and saute veggies.
- Add 4-6cups of low sodium chicken broth
- Add bay leaves and fresh thyme. Simmer for min 30 min. If cooking longer, cook on low and cover to make sure liquid doesn't cook away. Or transfer to a crockpot...easy
- Dumplings:
- Put a large pot of water in the stove, bring to a hard bowl.
- Add/combine the dry ingredients to a large bowl. Also, combine milk and egg in seperate bowl. Use a fork or wire whisk to combine. Add Parsley, combine. Add extra water to thin if necessary.
- Using a teaspoon or tiny ice cream scooper, drop batter one at a time into the boil water. EAch dumpling will originally sink and then float to the top. Allow the dumplings to float/cook for at least 3-5min to ensure they are done. You will alternately add batter and remove cooked dumplings. Sounds complicated, but its really easy, trust me!
- Either add dumplings to soup or ladle soup over dumplings in a bowl.
- Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/chicken-soup-with-drop-dumplings/
