Sunday, August 28, 2011

Chicken Dumpling Soup

What? I'm back? How can that be? I apologize, I have been the worst blogger over the past few months. But I'm going to make a concerted effort to be better. PROMISE.

Yeah, yeah, that's what they all say. But in effort to make amends, check out this recipe for comfort in a bowl - chicken and dumpling soup. I'm not a fan of the traditional Southern dumplings that are fat and Bisquick-y, so the noodles in this are actually based on Tyler Florence's recipe for spaetzle.

For the soup:
1 Tbsp. extra virgin olive oil
1 small onion, chopped
3 ribs of celery, chopped
3 carrots, chopped
1 Tbsp flour
60 oz. reduced sodium chicken broth
1 rotisserie chicken, shredded
1/2 - 1 tsp. sage to taste
1/4 - 1/2 tsp. rosemary to taste
salt and pepper to taste

For the spaetzle:
1 cup flour
3/4 tsp/ salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 large eggs
1/4 cup milk

Place a dutch oven over medium-high heat. Add olive oil and heat. When olive oil is hot, add onion and saute. When the onion starts to turn translucent, add celery and carrot and saute a few minutes more. Sprinkle with flour and stir. Add chicken broth and spices. Cook until vegetables are fork-tender, around 30-40 minutes. Stir in chicken and heat through

While the chicken is heating, make the spaetzle. Combine flour, salt, pepper and nutmeg in a bowl. In a separate, smaller bowl, combine eggs and milk. Make a well in the middle of the dry ingredients and pour in the egg-milk mixture. Slowly stir in the dry ingredients until combined. Let the dough stand 10-15 minutes.

After the dough rests, add to the soup by the 1/2-Tablespoonful (make sure the soup is at a low boil). When the dumplings float, it's ready to go!

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