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Chicken and Dumpling Soup

Ingredients

For the Soup:
2 tablespoons of olive oil
1 peeled and small diced yellow onion
4 small diced celery stalks
4 peeled and medium sliced carrots
3 finely minced cloves of garlic
1 carved and roughly chopped Heinen’s Rotisserie Chicken
96 ounces of Heinen’s Chicken Stock
1 tablespoon of chopped fresh thyme
2 cups of peas
salt and pepper to taste

For the Dumplings:
3 cups of all-purpose flour
2 tablespoons of baking powder
1 ½ cups of Heinen’s Whole Milk
2 tablespoons of finely chopped parsley
salt and pepper to taste

Preparation

For the Soup:


1. Add the oil to a large pot over medium heat and then add in the onions, celery, carrots and garlic and turn the heat down to low and cook for 10 to 15 minutes.
2. Next, add in the chopped chicken and chicken stock and simmer over low heat for 20 to 25 minutes or until the vegetables are tender.
3. Next, add in the chopped chicken and chicken stock and simmer over low heat for 20 to 25 minutes or until the vegetables are tender.


For the Dumplings

1. In a large bowl mix together, all of the ingredients until they are completely combined.
2. Next, take 2 tablespoons of the dumpling batter and add it to the soup and cook it for 8 to 10 minutes or until it is firm. Turn it over after 5 minutes using a spoon.


Cooking Note

1. If you are serving this soup 1 bowl at a time and not for the masses, only cook however many dumplings you want per serving or else they will get soggy and break up if sitting in the soup for too long.

Recipe by Chef Billy Parisi

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