Chicken & Dumplings Soup: The Ultimate Comfort Food

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This Chicken and Dumplings soup is an awesome recipe I found in Matty Matheson's Homestyle Cookery. Whatever you do make sure you use chicken thighs, not breasts, and let your dumplings fluff up on low and slow heat. It is well worth the wait. Check out my video on how to make chicken stock if you want the real deal! • How To Make Chicken Stock
Ingredients:
Soup:
3 tbsp olive oil
1lb chicken legs with thighs
1 onion, diced
2 celery stalks, sliced
1 carrot, sliced
3 tbsp dijon mustard
1 cup white wine or dry sherry
1 tbsp fresh thyme
1.5 Quarts chicken stock ( • How To Make Chicken Stock )
2 cups button mushrooms
Salt and pepper
Dumplings:
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup green onion thinly sliced
3 tbsp melted butter
3 tbsp sour cream
Directions:
1. Brown chicken in pot with butter, olive oil salt and pepper
2. Add in onion, celery and carrot and continue to cook until soft
3. Move vegetables away from center of pot and add dijon mustard
4. Stir in white wine and cook until liquid reduces by half
5. Add in thyme and chicken stock. Bring to a quick boil then immediately reduce heat to simmer.
6. Make the dumplings by mixing the flour, baking powder, salt and green onion, add in melted butter, sour cream and buttermilk, stir until slightly sticky but holds together well
7. Using two spoons, form mixture into quenelles and drop into soup, allow to fluff and simmer for 10 min or until no longer expanding
8. Serve!
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[@happilion102]

The best food always comes from the soul - ultimate comfort food is right!

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Tru

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Ay papí. Chayes.

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Chayes!