For the Soup:
- 1 1/2 lbs. chicken breast
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 4 celery stalks, thinly sliced
- 4 carrots, thinly sliced
- 1 half stick (4 tbsp.) butter
- 1 tsp. ground mustard
- 1/8 tsp ground turmeric (for color)
- 1 bay leaf
- 64 oz. low-sodium chicken stock
- Pepper to taste
Dumplings:
- 3/4 cup flour
- 3 Tb. grated parmesan cheese
- 1 Tb fresh thyme leaves, finely minced
- 1/2 tsp. fresh rosemary, finely minced
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 3/4 cup whole milk
- In a large sauce pot, melt the butter over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
- Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
- Put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
- Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through.
I had so much fun making this! I usually stick to my tried and true chicken noodle soup recipe that my grandfather taught me as a kid, but this gave that a run for it's money.
I was hesitant about adding mustard at first, but after the first bite, I was converted to a mustard believer! The flavor of the mustard paired SO WELL with the chicken and the garlic.
Changes:
-Instead of cooking and cubing chicken breasts, I ended up just buying a whole roast chicken. This enhanced the flavor of the soup even more. It was also nice to have leftover wings, legs and thighs for later.
-I ended up using 32oz of regular sodium chicken stock, Zoup brand, and then 32oz of Zingerman's unsalted chicken stock. This required some of my own "salt to taste" measures, but I liked that it gave me more control over what I wanted.
-I'd probably add more carrot next time, just because I like carrot.
-This was my first time making dumplings and I was pretty nervous about it. I was also hesitant about the cheese in the dumplings, but it was great! The fresh thyme and fresh rosemary were definitely essential, I don't see this turning out as well if I would have used dried spices instead.
Adapted from: http://goo.gl/FK7qPk
