Creamy Chicken and Dumpling Soup Recipe

When it's cold outside almost always turns to make a gigantic pot of soup. There is something therapeutic to me about making and eating soup during those chilly winter months. Learn how easy it is to make this Creamy Chicken and Dumpling Soup Recipe that is soothing to the soul.Show more

SUBSCRIBE for more great recipes: https://rumble.com/c/c-284501

WEBSITE: https://billyparisi.com

INSTAGRAM: https://www.instagram.com/ChefBillyParisi

FACEBOOK: https://www.facebook.com/ChefBillyParisi

PINTEREST: https://www.pinterest.com/ChefBillyParisi

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 sweet 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 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.