Taste the Air-Chilled Difference®

Rosemary Chicken Dumpling Soup

by , Soupbox, Inc., Chicago, Illinois

Rosemary Chicken Dumpling Soup

Serves 6

This is a hearty and healthy update of a traditionally rich and creamy chicken with dumplings. This version removes much of the original recipe's fat and replaces it with aromatic herbs and lots of fresh veggies.

  • 1 pound boneless skinless Smart Chicken breasts, cut into 1-inch pieces
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 32 ounces chicken stock
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • Salt and freshly ground pepper to taste
  • Dumplings
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon butter
  • 1 egg, beaten
  • ½ cup whole milk
  • Cold water as needed

In a large stockpot with a lid, sweat the onion, celery, and carrot in the olive oil over medium heat for 10 minutes. Add the garlic and cook two minutes longer. Add the cubed (uncooked) Smart Chicken along with the chicken stock and the dried herbs. Stir well. Bring the soup to a simmer and cook for 20 minutes with the lid on.

While the soup simmers make the dumplings.

In a mixing bowl, combine the flour, salt, and baking powder. Mix in the butter and stir until well incorporated. Add egg and milk and mix thoroughly (mixture should be slightly wet). If needed, add cold water to make the dough pliable. When the dough is finished, drop spoonfuls into the warm (but not boiling) soup. The dumplings will cook in about ten minutes. Don’t let the soup boil or the dumplings will toughen. Taste and adjust seasonings with salt and pepper.

Ladle three or four dumplings into a bowl, top with the soup, and garnish with fresh parsley.