Chicken Vegetable Dumpling Soup
Dumplings are magic—they change clear broth into a thick hearty soup. This dish is one of a trio of culinary delights; all starting with one slow-roasted, free-range chicken from your PCC deli. See Three Meals and a Chicken
- 1 cup sliced leeks (or onions) Add to list
- 1/2 cup each carrots, celery and parsnips, chopped Add to list
- 1 tablespoon chopped fresh herbs (thyme, sage, dill, marjoram, parsley) or 2 teaspoons dried Add to list
- 1 quart chicken broth Add to list
- Small pieces of chicken from deli chicken (from wings, back and legs)
Heat a little oil in a 3-quart saucepan over medium heat. Sauté leeks, herbs, carrots, celery and parsnips until the vegetables are soft. Add 1 quart chicken broth, cover and continue simmering for 15 minutes. Add the chicken, salt and pepper to taste, cover and bring back to a simmer. Add to list
Combine the flour, baking powder, parsley, salt and pepper. Cut in the shortening with your fingers, then quickly stir in the milk.
Remove the lid and drop spoonfuls of dumpling dough onto the surface of the soup. It will almost cover the surface. Replace the lid and continue simmering, without peeking, for 20 minutes. Serve immediately.
Recipe by, PCC staff
Source: Sound Consumer March 2004
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