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.
Ingredients
For the soup
- 4 Tbsp butter or olive oil
- 1 medium yellow onion peeled and diced
- 4 cups chicken stock
- 1/2 cup dry white wine
- 1 tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
- parsley chopped for garnish
For the dumplings
- 1 cup organic flour I use spelt
- 2 tsp baking powder
- 1 tsp sea salt
- 2 Tbsp butter, chilled
- 1 Tbsp rosemary minced
- 1 Tbsp thyme minced
- 1 Tbsp sage minced
- 1/2 cup milk of choice I use organic soy--nothing sweetened though
Servings: servings
Instructions
For the 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.
Recipe Notes
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.
Primary season: Winter and Spring
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