Creamy Chicken and Dumpling Soup Recipe скачать в хорошем качестве

Creamy Chicken and Dumpling Soup Recipe

When it's cold outside almost always turn to making a gigantic pot of soup. There is something therapeutic to me about making and eating soup during those chilly winder months. Learn how easy it is to make this Creamy Chicken and Dumpling Soup Recipe that is soothing to the soul. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha MORE GREAT RECIPES Clam Chowder: http://bit.ly/2HTrGR5 French Onion Soup: http://bit.ly/2lajjYt Homemade Artisan Bread Loaf: http://bit.ly/2JJHfkl Farro Salad with Lemon Vinaigrette: https://bit.ly/2l9KnXF Mediterranean Quinoa Bowl with Falafel: https://bit.ly/2MlxBC1 Jackfruit Tacos: http://bit.ly/2lcFg9k Vegetable Quesadillas: http://bit.ly/2HNPcz1 Kale Salad with Fried Goat Cheese: http://bit.ly/2sW0Ymc Classic Ratatouille: http://bit.ly/2l7Bj5A Creamy Chicken and Dumpling Soup Recipe Prep Time 30 minutes Cook Time 2 hours Total Time 2 hours 30 minutes Servings 20 Author Chef Billy Parisi Ingredients: For the Chicken Stock: 1 whole roasting chicken 1 small diced yellow onion 3 large diced carrots 4 large diced stalks of celery stalks 2 cloves of garlic 1 small bunch each of fresh thyme and parsley For the Soup: 4 ounces of unsalted butter 1 peeled and small diced yellow onion 6-7 celery stalks small dice 4-5 medium sized carrots small dice 2 finely minced garlic cloves 4 ounces of Bob’s Red Mill Organic All-Purpose Flour 2 cups of sweat peas 2 cups of hominy For the Dumplings: 4 cups of Bob’s Red Mill Organic All Purpose Flour 3 tablespoons baking powder 2 cups of milk ¼ cups chopped fresh parsley ½ cup chopped fresh scallions Kosher salt and fresh cracked black pepper Instructions: 1. Chicken Stock: In a large pot place in all ingredients under “chicken stock” and poach the chicken on medium-high heat until it is completely cooked through, about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite size pieces. 2. Soup: In a large pot or rondeaux on medium heat add in the butter and sweat the onions, celery, carrots and garlic for 5 to 6 minutes. 3. Next, add it the flour and stir to make a roux. 4. Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover. 5. Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes. 6. Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 tablespoon portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through. 7. Serve with optional garnishes: chopped green onions, parsley, thyme and parmesan cheese.