Quick Chicken and Dumpling Soup
(from 226-2tone’s recipe box)
Serves 4 to 6
The combination of rotisserie chicken and store-bought broth gives this soup a rich chicken flavor in minutes.
WHY THIS RECIPE WORKS:
Store-bought broth proved a good substitute for homemade stock in our Quick Chicken and Dumpling Soup, especially after we added flavorful vegetables and seasonings. Shredding a precooked rotisserie chicken—available at most supermarkets—saved us cooking time as well as cleanup time. Rolled noodle-style dumplings were too labor-intensive for our streamlined stew. Dropped biscuit-style dumplings were easier to make and just as fluffy and soft.
Source: Cook's Country February/March 2009 (from RecipeThing user Bethany)
Categories: Soups and Stews
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup water
- 2 large eggs, lightly beaten
- Salt and pepper
- 3 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 carrots, peeled and sliced thin
- 1 celery rib, sliced thin
- 8 cups low-sodium chicken broth
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
Directions
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Whisk flour, water, eggs, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
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Melt butter in Dutch oven over medium-high heat. Cook onion, carrots, and celery until lightly browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 15 minutes.
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Remove lid of pot. Stir in chicken and season with salt and pepper; return to simmer. Working quickly, use ½ teaspoon measuring spoon to drop pieces of dough into soup. Simmer, covered, until dumplings are set, 1 to 2 minutes. Season with salt and pepper. Serve.