1-2 chicken breast, bone in and skin on
3-4 chicken thighs, bone in and skin on
1 c carrots, peeled and chopped
1 c celery, chopped
1 onion, chopped
8 c Low-Sodium chicken broth
1/2 c heavy cream
2 TB butter
1 tsp fresh thyme, chopped
1/2 c white wine
Olive oil for drizzle
Flour for dusting
Salt and pepper to taste
3/4 c flour, sifted
1 3/4 tsp baking powder
1/2 tsp salt
1/2 c soy milk
1/2 tsp fresh thyme, chopped
1) In a large dutch oven, heat butter and olive oil on medium-high heat. Don’t burn the butter.
2) Season the chicken with salt and pepper and dredge it in flour, removing any excess and place in dutch oven to brown.
5) Add fresh thyme, stir and cook for another 2 minutes. Add wine, scraping off the bottom of the pan with all those chicken bits. Let the wine reduce.
6) Add in stock, bay leaf and chicken and its juices. Bring up to a boil and then simmer for 45minues.
8) Find the bay leaf and remove. Stir cream into broth. Add shredded chicken, stir to combine well.
Now let’s make the Dumplings!
9) In a clean and dry bowl, sift together the flour, baking powder and salt
10) Pour in soy milk and add fresh thyme. Using a fork, mix well. Consistency should look like a thick pancake batter and not dry at all. If you think it’s too dry, add more milk.
11) Now here’s the tricky part. Using a TB sized measure, scoop batter (wiping off excess from underneath the spoon) and carefully drop in simmering soup pot. Get all the batter into one “swoop” when dropping the batter in so it doesn’t break apart and stays together, using your index finger to help the batter fall in.
*Space the dumplings apart, don’t put them all in right next to each other. In my large pot, I was able to fit 7-8 in at a time.
13) Cover pot and cook for exactly 15 minutes on a low simmer. Don’t touch them! Towards the end, you can baste them with the broth, gently.
14) Turn pot off and uncover. Allow dumplings to rest for about 10min. They should be plump.
Doesn’t that look so comforting?
Freezing and Re-Heating Instructions:
*This holds up remarkably well in the freezer/fridge. And because I had to package this up for a family friend, it was good practice.
1) Make your dumplings and let them rest. Allow your soup and dumplings to cool down.
2) Remove the dumplings carefully and place them in a sturdy Tupperware.
3) Freeze/refrigerate soup separately in Tupperware.
4) Re-heating: Heat soup in pot until it reaches a simmer. Place dumplings in and cook on simmer until dumplings flout to top. About 8-10min. You’re not cooking them again, just re-heating.