Tuesday, November 15, 2011

Hearty Chicken Soup with Dumplings

This soup is really wonderful for cold weather. The dumplings are just a little cheesy and soup that surrounds them is heavy on vegetables and delicious. Also the soup itself freezes really well but take out the dumplings because they will disintegrate if frozen then thawed.



For the soup:
1 bag frozen peas
2T oil
2 lbs boneless, skinless chicken breasts (cubed)
2 cloves garlic, crushed
3 leeks, well-washed, trimmed and sliced (I didn't add because my husband won't eat them but I would like them in there)
3 stalks celery, chopped
1 small bag baby carrots
2 medium zucchinis, chopped
8c chicken stock
1 small can tomato paste
1/3c chopped fresh parsley
1T fresh thyme
salt and pepper to taste

For the dumplings:
1/4c cornmeal
3/4c all-purpose flour
1 1/2t baking powder
1/4t salt
1/2c grated parmesan
4T cold butter, grated
1/2 c water


Heat the oil in a large saucepan and add chicken in batches, making sure to leave room between pieces so they can brown and not steam. Remove chicken and set aside. Add the leeks, garlic, celery, carrots and zucchini, cook, stirring, until leeks are soft. Add chicken stock and tomato paste, bring to a boil. Simmer for 20 minutes then return the chicken to the pan with the peas.

For the Dumplings:
Combine dry ingredients in a bowl, stir in cheese and butter and mix well. Add enough of the water to form a soft dough. Drop level tablespoons of dumpling mixture into the simmering soup, cover and simmer for about 15 minutes, or until the dumplings are cooked through. Stir in herbs, season to taste with salt and pepper and serve immediately.

Adapted from Cooking.com