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Recipe from: joyouslydomestic Image Credit: Angela |
Chicken
& Vegetable Dumpling Soup
“I used
homemade chicken stock, but a good-quality store-bought stock/broth would be
fine.” Angela
Ingredients:
For
the soup -
2 tablespoons
olive oil
2 - 3
carrots, peeled and sliced
2 celery
stalks, thinly sliced
1 onion,
peeled and minced
2 garlic
cloves, peeled and minced
1 teaspoon
salt (or to taste)
1/2 teaspoon
dried thyme
1/2 teaspoon
black pepper (or to taste)
10 cups
chicken stock/broth
1/4 cup flour
1/2 cup cold
water
2 cups shredded,
cooked chicken
1/4 cup
frozen peas (optional)
For
the dumplings -
2 cups flour
4 tablespoons
baking powder
1 teaspoons
salt
1/2 teaspoon
dried sage (optional)
1 cup sour
cream
1 cup whole
milk
Directions:
Sauté the
carrots, celery, onion and garlic in the olive oil in a large stock pot set
over medium-
low heat just until veggies are becoming tender.
Sprinkle in
the salt, dried thyme and pepper.
Increase heat to medium-high and add in the
stock.
In a small
bowl, combine the 1/4 cup of flour with the cold water until no lumps
remain.
Once stock
and vegetable mixture is boiling, whisk in the flour and water mixture.
Allow to come
to a boil again.
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