- Soup:
- 1 medium onion, 1/4 inch dice
- 1 medium carrot, 1/4 inch dice
- 2 stalks celery, 1/4 inch dice
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 2 tbsp olive oil
- 32 ounces chicken stock
- 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and fresh ground pepper to taste
Dumplings: 1 ½ cups all purpose flour 1 tbsp baking powder 3 tbsp butter ½ tsp salt ½ cup whole milk 1 egg – beaten cold water as needed
In a large stockpot with a lid sweat the onion, celery, and carrot in the olive oil over medium heat for 10 minutes. Add the garlic and cook two minutes longer. Add the chicken stock and the dried herbs. Bring the soup to a simmer and cook for 15 minutes with the lid on.
While the soup simmers make the dumplings:
Combine the flour, salt and baking powder in a mixing bowl. Mix in the butter and stir until well incorporated. Add egg and milk and mix thoroughly. Mixture should be slightly wet, add cold water as needed to make the dough pliable. When the dough is finished drop spoonfuls into the warm (but not boiling!) soup. The dumplings will cook in about ten minutes, but don't let the soup boil or the dumplings will toughen. Add salt and pepper to taste and serve.
2002 G.D. Melton, Soupbox Inc.
