Cozy Chicken Dumpling Soup
Cozy Chicken Dumpling Soup is the ultimate comfort food in a bowl - and it's made with simple ingredients and packed with flavor by using one unexpected ingredient - white cooking wine. The soup is light, creamy, and so easy to make.
Servings 6 servings
Ingredients
For the Chicken
- 1 and 1/2 lbs chicken breast
- 2 tbsp olive oil
- salt and pepper
- dried thyme and sage
- 1 tbsp Holland House White Cooking Wine
For the Soup
- 3 tbsp salted butter
- 2 tbsp Holland House White Cooking Wine, divided
- 3 stalks celery, diced
- 4 large carrots, diced
- 1/2 large yellow onion, diced
- 3/4 tsp salt
- pinch black pepper
- 4 tsp dried thyme, divided
- 3 tsp dried sage, divided
- 4 extra large cloves of garlic, minced
- 2 tbsp all-purpose flour
- 5 and 1/2 cups chicken broth
- 1/2 cup Holland House White Cooking Wine
For the Dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp salted butter, cold
- 1/2 cup milk, plus a splash more
Instructions
- Prep: Whisk together the dry ingredients for the dumplings in a medium bowl, and set aside for later.
- Cook the Chicken: Cut your chicken breast into quarters for quicker cooking. (I usually slice them lengthwise first if they're very thick.) Add the olive oil to a large dutch oven and heat over medium heat. Season the chicken with a sprinkle of salt, pepper, thyme, and sage. Cook the chicken in two batches, so as not to crowd the pan, flipping each piece after 2-3 minutes. Use an instant read meat thermometer to check for doneness - 165°F. Once all the chicken is cooked, set aside on a plate to rest, and cover with foil.
- Make the Soup: Don't clean the pan - just add the butter over medium low heat, and once it's just about melted, add a splash of white cooking wine, scraping up the brown bits from cooking the chicken to build flavor. (If it seems like there are burnt bits from the chicken, scoop those out and toss them.)Add the veggies and salt, along with 3 tsp of the thyme and 2 tsp of the sage. Cook over medium heat, stirring often, for 7-8 minutes, until they begin to soften. Add a splash of white cooking wine during this to continue deglazing the pan and build flavor as you cook. Add the minced garlic, and cook, stirring, for 1-2 minutes more. Add the flour, and cook for 2 minutes, stirring constantly. Next, slowly add the chicken broth, stirring it in as you go. Stir in the white cooking wine, and remaining 1 tsp of thyme and 1 tsp of sage. Turn the heat to medium low and let this hang out while you finish the dumplings.
- Make and Cook the Dumplings: Cut the butter into the dry ingredients until you have pea sized pieces coated with flour. Stir in the milk. The dough should be moistened throughout, but not crazy sticky. Add a splash of extra milk if it needs help coming together. Bring the soup to a rapid summer, and drop the dumplings by large spoonfuls into the soup - you should have 8-9 of them. Cover with the lid (keeping the steam in is what will help cook the dumplings), and cook for 10-12 minutes. Mine were done at 11 minutes. Once the time is up, cut into a dumpling to check for doneness in the center - it should look like a fluffy cooked biscuit in the center.
- Serve + Store: Once the biscuits are cooked, serve immediately! Sprinkle with fresh parsley, if desired. Store leftovers in the fridge in an airtight container for 4-5 days.
Notes
Where to find Holland House's White Cooking Wine: Holland House cooking wines and organic vinegars are available nationwide. Use their store locator, found here, to find their products near you. Cozy Chicken Dumpling Soup is the ultimate comfort food in a bowl - and it's made with simple ingredients and packed with flavor by using one unexpected ingredient - white cooking wine. The soup is light, creamy, and so easy to make. #chickendumplingsoup #chickensoup #easysouprecipes #comfortfoodrecipes #chickensouprecipes #bluebowlrecipes | bluebowlrecipes.com