Chicken and dumplings are the epitome of comfort foods. Wonderful on a cold winter’s day, this soup isn’t too heavy and can be a delightful start to the new year when we’ve often over eaten during the season’s festivities. If you want it a little heavier, add in some shredded chicken. Although you can use any flour for the dumplings, I’m partial to spelt which behaves beautifully for this soup.
In a large stock pot, melt butter or heat oil. Add in onions and sauté until transparent. Be careful to not burn or caramelize the onions. Add in stock, wine, bay leaf and thyme. Season with salt and pepper.
Bring to boil then reduce heat to a simmer while you make the dumplings.
For the dumplings
Whisk together the flour, baking powder, and salt. Add the butter and rub with your fingers, fork or a pastry knife until the mixture resembles crumbles. Add in the herbs and milk and stir until combined.
Drop tablespoonfuls of the dough into the simmering soup. Cover the pot and simmer for about 10 minutes or until the dumplings are cooked through.
To serve, ladle soup and dumplings into bowls and garnish with chopped parsley.
Healing energetics: Marrow stock is deeply nourishing and warming. Qi builds Qi and Blood and the aromatic herbs help to move and regulate Qi. Wonderful for a cold winter's day.
AOBTA Certified Instructor & Practitioner
Certified Holistic Nutritionist (CHN)
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM)
Amma Therapy, Integral Asian Medicine, Holistic Nutrition & Herbs.
Inspiration and education for healthy and sustainable living.
I have been practicing and teaching since 1994. I maintain my private therapy practice in Boise, Idaho. I offer classes and consultations online.