Chicken And Fresh Herb Dumpling Soup

Chicken and dumplings are the epitome of comfort foods.  Wonderful on a chilly day.  Add cooked chicken if you need a little more bulk in your soup.  You can use any flour for the dumplings, I’m partial to spelt which behaves beautifully.

Servings: 4 Prep Time: 20 mins Cook Time: 30 mins

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

• 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

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:  Stock is deeply nourishing and warming and builds   Qi and Blood and the aromatic herbs help to move and regulate Qi.

Primary season: Winter and Spring