CREAMY CHICKEN DUMPLING SOUP RECIPE

Creamy Chicken Dumpling Soup Recipe image

Provided by @MakeItYours

Number Of Ingredients 20

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
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 all-purpose flour
2 cups of sweat peas
2 cups of hominy
4 cups all-purpose flour
3 tablespoons baking powder
2 cups of milk
¼ cups chopped fresh parsley
½ cup chopped fresh scallions
sea salt and fresh cracked black pepper

Steps:

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, which takes about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite-size pieces.
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.
Next, add it to flour, and stir to make a roux.
Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover.
Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes.
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.
Serve with optional garnishes: chopped green onions, parsley, thyme, and parmesan cheese.