Chicken Soup With Dumplings
Some recipes show up when they are most needed. If ever there were a time that I needed something to comfort me and make me feel better, now would be it. Last week was a rough week. Between eye infections, visits to the doctor, a trip to the hospital and a root canal, I’d say the members of my family have been pretty active. I think this is the first time in my young family’s history where we’ve all been hit with “something” in such a short space of time. It was a lot to deal with but I sure hope we are finished. Mama’s got things to do.
To put everyone at ease, we are all doing much better now. Apparently we bounce back very well. I was the one who ended up at the hospital after picking a strange infection after frolicking in a pool. The following day I went in for a root canal. I’m still eating soft foods for now. Which of course sent me looking for recipes – ah! the silver lining! Today’s recipe is from Everyday Food, Issue 89. It was just perfect. I’ve made it twice so far and plan to make it again this week.
These are not the dumplings my mother makes! I’ve never had dumplings like this before. They were so good! Making them was fun too. Scoop with two spoons and drop in the broth. Its way better than rolling the flour in your hands and getting all messy. 🙂
Chicken Soup With Dumplings
- 10 Cups Low Sodium Chicken Broth
- 6 Chicken thighs, cooked & shredded
- 1 Cup All-Purpose Unbleached Flour
- ½ Cup Yellow Cornmeal
- 2 Tsp Baking Soda
- ½ Tsp Salt
- ¾ Cup Buttermilk
- ½ Cup Frozen Spinach, thawed
- Salt & Pepper
- Season Chicken thighs with salt and pepper, brown both sides in a hot skillet.
- Remove from the skillet and cut into strips. Set aside.
- In a large pot, bring broth to a simmer over medium heat.
- In a medium bowl, mix together the flour, cornmeal, baking powder and salt.
- With a fork, stir in the buttermilk and spinach to form a dough.
- Using 2 spoons, form tablespoon sized balls and gently drop into simmering broth.
- Cover and cook for about 8 minutes, until dumplings are cooked through.
- Add chicken, gently into the simmering pot.
- Taste and broth and add salt and pepper as desired.
- Allow to simmer for about 5 minutes.
Dumpling Batter, ready to go.
Chicken, in strips
Dumplings in the pot
Chicken Soup with Spinach Dumplings
Chicken Soup with Spinach Dumplings
Now this was a soup worth making!
Happy Monday! And to all my Canadians in ON, AB & SK – Happy Family Day!
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Happy Family Day bestie! You’ve given me a great idea with this recipe … spiced up dumplings! Very nice!
Oooh that sounds interesting! Share! Share! SHARE! 🙂
Callaloo, Pak Choi, Carrots …
Oh well hello there… lol! Make sure you share the photos on Facebook please!
A deliciously warm and hearty soup like this can surely rejuvenate anyone. Glad to know that you’re all feeling better now!
Thanks so much, Tina. I may not be fully in the clear yet based on how I feel at this moment, but I’m sure some soup tonight will help me feel better!
Chicken soup, the ultimate get better meal! Yours look absolutely amazing, the dumplings look fantastic!
Thank you so much Lin! I’ve never had dumplings like these before… They were great! Thanks so much for stopping by 🙂
These spinach dumplings look so tasty. I would love a large bowl of soup now.
Thanks Angie, it was my first time making them but definitely not the last! 🙂
I’m completely addicted to soups at the moment – so comforting. This one looks delicious!
Thanks Sarah! It was quite lovely 🙂