There are few things in this world that I enjoy more than a hot bowl of chicken and dumpling soup when it is 2° outside. Fortunately, there’s been a ton of soup making and eating lately, unfortunately it’s absolutely freezing outside making it dang near impossible to leave the house. Every time I step outside I want to smack myself thinking about me complaining that it was too hot out way back in August. HOW DARE I!! Most of the country are actually feeling the effects of this cold winter, which makes this creamy chicken and dumpling soup recipe perfect for making and eating, and thank gosh it’s super easy to pull off!
When I was in the restaurant industry way back in the day, we would make these gigantic steam jackets full of chicken stock. They kettles would usually render about 40 gallons of chicken stock, and believe it or not we would go through it in about 2 weeks time. There was a process or roasting bones, deglazing and then a soft simmer for about 6 to 8 hours. Well, ain’t nobody got time for that when you’re at home and it’s freezing cold and need hot soup asap. The expedited way to make chicken stock is to poach a whole chicken in mirepoix, which is 50% onions, 25% carrots and 25% celery, by weight. Don’t worry you can eye ball it no problem! You are wanting the liquid from the poached chicken as well as the chicken itself, so it’s a win win. Just a little note that this recipe will leave you with about a ½ gallon of chicken stock leftover, but don’t worry because it freezes really well for recipes down the road.
Once your chicken is completely cooked and you’ve gotten just about every ounce of flavor you can into the liquid then you want to strain the stock, discard the veggies and pull the chicken. The chicken will be pretty hot so be careful as you remove the skin and release the chicken meat form the carcass. If you have BBQ gloves they work perfect for this. Once the chicken meat is taken off go ahead and discard the carcass and roughly chop the chicken to bite size pieces. You can place this in the refrigerator or set aside while you quickly cup up more mirepoix and make a batch up of dumpling batter. I would suggest the refrigerator unless you have some fine knife cutting skills, up to you.
The dumplings could not be easier to make, honestly. When it comes to anything batter or dough related my go to is always Bob’s Red Mill. Their organic all-purpose flour is high enough in gluten to meet all of your baking needs making it a kitchen cabinet staple in my house. Just simply mix together the flour, baking powder, milk, scallions, parsley and salt. Stop right here. Now, if you want you can add in some cheese and make these dumplings extra cheesy. This recipe is really interchangeable to whatever other ingredients you want to add into it so if you’re feeling cheesy, or creative, feel free to pop some cheese in there! If it were me, I would probably do parmesan cheese but that’s just me.
Finally, TIME TO START COOKING! We are going to sweat the vegetables in some butter which means cooking them over low to medium heat for 5 to 7 minutes. You then want to add in some flour to make a roux, so be sure to give it a good stir, and then add in the chicken and stock. Bring the soup to a boil because that will sort of help activate the roux and thicken it up. You don’t want alfredo sauce here, you simply want to add a little body to the stock. The best reference I can give would be to make it look and feel like a thin gravy. Make sense? Lastly, finish the soup with some hominy, peas and salt and pepper.
Now for the dumpling cooking! Add in 1 tablespoon of the dough at a time and cook it in the simmering sop for 5 to 6 minutes turning it ever 1 to 2 minutes. It will puff up a bit and become very tender, kind of like bread. From there it’s all about serving up the soup with some fresh herbs and parmesan cheese. Enjoy!
- 1 whole roasting chicken
- 1 small diced yellow onion
- 3 large diced carrots
- 4 large diced stalks of celery stalks
- 2 cloves of garlic
- 1 small bunch each of fresh thyme and parsley
- 4 ounces of unsalted butter
- 1 peeled and small diced yellow onion
- 6-7 celery stalks, small dice
- 4-5 medium sized carrots, small dice
- 2 finely minced garlic cloves
- 4 ounces of Bob’s Red Mill Organic All-Purpose Flour
- 2 cups of sweat peas
- 2 cups of hominy
- 4 cups of Bob’s Red Mill Organic All Purpose Flour
- 3 tablespoons baking powder
- 2 cups of milk
- ¼ cups chopped fresh parsley
- ½ cup chopped fresh scallions
- Kosher salt and fresh cracked black pepper
- Chicken Stock: In a large pot place in all ingredients under “chicken stock” and poach the chicken on medium-high heat until it is completely cooked through, about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite size pieces.
- Soup: In a large pot or rondeaux on medium heat add in the butter and sweat the onions, celery, carrots and garlic for 5 to 6 minutes.
- Next, add it the flour and stir to make a roux.
- Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover.
- Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes.
- Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 tablespoon portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through.
- Serve with optional garnishes: chopped green onions, parsley, thyme and parmesan cheese.