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Over the past few years homemade soups have been a winter staple in our house. Unfortunately the very mild weather we've had this season has not inspired me to get stirring. But that changed this weekend. As the snow/sleet starting falling, I finally got in the mood to make soup. I started on Saturday by making my own chicken stock and then made chicken and dumpling soup from this recipe yesterday afternoon. As always, I doctored it a little bit.
Cast of Characters:
- 4 cups of pulled chicken
- 10 cups of chicken stock (homemade if you have it)
- 4 stalks of celery, roughly chopped
- 4 carrots, roughly chopped
- 1 cup (1 oz.) of baby spinach roughly chopped
- 1 bunch of parsley
- 1 cup of all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup buttermilk
- salt and pepper
- 1 teaspoon of poultry seasoning (I didn't add this but I think it could use it)
1) Add stock to a pot and bring it up to a simmer. After a few minutes (5-7) add the chopped celery, carrots and half the parsley.
2) Meanwhile, bring a separate pot of water to almost a boil and boil your chicken. Once boiled, pull apart with two forks.
3) In a separate bowl, combine flour, cornmeal, baking powder and salt. With a fork, combine spinach and buttermilk to form a sticky dough. The dough will be very wet and sticky.
4) Once the stock is simmering, use a large tablespoon to drop dumplings into the soup. Cover the pot and continue to cook for 7-10 minutes or until the dumplings are fully cooked. They will float when they are done.
5) Add salt, pepper and chicken to the pot and warm the chicken all the way through. Serve with lemon wedges, a side salad and piece of crusty bread.
This soup is thick and hearty, and the vegetables add some flavor and vitamins. This soup makes a ton, and is both low calorie and low fat for a thicker soup (348 calories/8g fat based on 6 servings, although I'd say 8-10 servings is more realistic.)
I love making soup when it gets frigid out, do you have any recipes you rely on when the temperatures drop?
Cast of Characters:
- 4 cups of pulled chicken
- 10 cups of chicken stock (homemade if you have it)
- 4 stalks of celery, roughly chopped
- 4 carrots, roughly chopped
- 1 cup (1 oz.) of baby spinach roughly chopped
- 1 bunch of parsley
- 1 cup of all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup buttermilk
- salt and pepper
- 1 teaspoon of poultry seasoning (I didn't add this but I think it could use it)
1) Add stock to a pot and bring it up to a simmer. After a few minutes (5-7) add the chopped celery, carrots and half the parsley.
2) Meanwhile, bring a separate pot of water to almost a boil and boil your chicken. Once boiled, pull apart with two forks.
3) In a separate bowl, combine flour, cornmeal, baking powder and salt. With a fork, combine spinach and buttermilk to form a sticky dough. The dough will be very wet and sticky.
4) Once the stock is simmering, use a large tablespoon to drop dumplings into the soup. Cover the pot and continue to cook for 7-10 minutes or until the dumplings are fully cooked. They will float when they are done.
5) Add salt, pepper and chicken to the pot and warm the chicken all the way through. Serve with lemon wedges, a side salad and piece of crusty bread.
This soup is thick and hearty, and the vegetables add some flavor and vitamins. This soup makes a ton, and is both low calorie and low fat for a thicker soup (348 calories/8g fat based on 6 servings, although I'd say 8-10 servings is more realistic.)
I love making soup when it gets frigid out, do you have any recipes you rely on when the temperatures drop?
10 comments:
Mmmm! Mmmm! I love homemade soup. My mom makes a lot and I stockpile. HAHAHA Excellent recipe Cara! Have an awesome week my friend.
http://averysweetblog.com/
PINTERESTED. I have never made dumplings like this! they look delish!
♥ laura
the blog of worldly delights
Yummm!!! I will keep this in mind! I've always made chicken and dumplings with refrigerated biscuits. This looks good!!
mmm, i haven't had soup with dumplings in ages! Sounds really good, and perfect to make on a cold winter day.
Chic on the Cheap
My kind of comfort food - it looks wonderful!
It look supper yummy, I love those kind of comfort food especially in winter. Sometime I make chicken Pho noodle ( vietnamese noodle soup ), it a soup that I count on when the temperature drop, but most of the time I eat out , coz it way too hard for make it just for one or two.
Christy
http://am2pmchic.blogspot.com/
my boys love chicken and dumplings
will have try out this recipe
brett
Mmm, that looks so good... even if it is 85 degrees here in Florida today!
I always make chicken soup but I haven't tried the "dumplings" part. Perhaps I should give this a try :)
I haven't had dumpling soup before, but this looks so delicious! I was raised on the stuff that comes out of red-and-white cans, but I made beef and barley soup a few weeks ago and it was nice to eat homemade soup for a change!
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