It’s chilly outside and we had one remaining pack of leftover chicken from the Halloween party, so I figured a soup was in order. I decided on Chicken and Dumpling Soup after consulting Cooking Light’s Way to Cook. Considering I used only ingredients I had in the pantry, fridge or freezer; it was a simple and tasty soup.
Chicken and Dumpling Soup
Adapted from Cooking Light: Way to Cook
- 1 tbsp olive oil
- 1/4 tsp dried thyme
- 3/4 tsp dried oregano
- 1/2 tsp dried basil
- 4 cups chicken broth
- 1 cup dry white wine
- 1 cup carrots, skinned and chopped
- 2 boneless skinless chicken breast
- 1 14.5 oz. can white kidney beans, drained and rinsed
- 1 14.5 oz. can diced tomatoes
- 1 cup frozen green beans
- 1 tsp salt
- freshly ground pepper
- 1 1/4 cup all purpose flour
- 1/2 tsp dried rosemary
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/2 cup heavy cream
- 1/2 tsp lemon juice
- 1 large egg
- 1/4 cup all purpose flour
- Heat olive oil in large Dutch oven. Add thyme, oregano, and basil; and stir. Add carrots; stirring to coat. Cook 1 minute.
- Add broth and wine; bring to just boiling. Reduce heat.
- Add chicken, beans, tomatoes, salt, and pepper; stirring.
- Cover and let simmer for 20 minutes.
- Meanwhile, combine cream and lemon juice; set aside.
- In a small bowl, combine flour, rosemary, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse meal.
- Add egg to milk mixture; whisking to combine. Add to flour mixture, stirring until just combined.
- Combine 1/4 cup all purpose flour with 1/4 cup of the cooking liquid. Stir into soup and cook for 3 minutes.
- Drop dumpling dough, 1 tbsp per dumpling, onto soup. Cover and cook 7-9 minutes (do not let boil).
- Sprinkle with black pepper before serving.