Have loved you for so long! Fragrant dumplings, velvety with broth, tastebuds trigger faint memories of crisp winter nights growing up in the boonies pastoral beauty of the Ozarks.
Chix and Dumplings
For the soup:
2 T. butter
1 T. canola oil
3 carrots, chopped *
2 celery stalks, chopped
½ onion, chopped
2 garlic cloves, minced
1 bay leaf
Salt and pepper to taste
¼ c. Wondra flour
2 quarts organic, free-range chicken broth
2 c. frozen peas*
2 c. cooked chicken breast, chopped into bite-size pieces
¼ c. heavy cream *
* Changes I made: We like lots of peas & carrots, so quantity here is double the original recipe. I eliminated the cream – gave it up in my home cooking a long time ago (the flour in the dumplings will thicken the soup a bit).
Heat the butter and oil n a large pot over medium heat. Add the carrots, celery, and onion and cook until soft, stirring occasionally. Add the garlic, cook for another minute. Stir in the flour until it coats the vegetables, stirring continuously, about 2-3 minutes until the roux is golden-brown.
Add the broth a cup at a time, stirring. Add the peas and chicken, bring to a boil. Turn heat down and simmer until the soup is slightly thickened.
Meanwhile, in a glass bowl, combine all the ingredients for the dumplings:
2 c. unbleached all-purpose flour
1 T. baking powder
1 t. salt
2 large eggs, lightly beaten
1 c. buttermilk
1 t. dried thyme or ¼ c. fresh thyme leaves *Chop some fresh parsley with the dried thyme – doing this “refreshes” dried herbs.
Drop spoonfuls of the batter into the soup and cook for 6-8 minutes, until light and fluffy looking. To serve, scoop out a few dumplings and top with soup. Then, drop more spoonfuls of batter in the remaining soup for another batch of deliciousness!