GRANDMA'S CHICKEN & DUMPLINGS SOUP

Grandma's Chicken & Dumplings Soup image

Provided by barbara lentz

Categories Chicken

Time 45m

Number Of Ingredients 19

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FOR THE SOUP
2 Tbsp vegetable oil
3 boneless skinless chicken thighs cut into bite size pieces
1 c yellow onion diced
6 clove garlic minced
6 Tbsp butter
7 Tbsp flour
6 c chicken stock
1 c heavy cream
1 tsp fresh thyme leaves
2 bay leaves
1 c frozen peas
salt and pepper to taste
4 Tbsp fresh parsley for garnish
DUMPLINGS
1 1/2 c flour
1 Tbsp baking powder
1/2 tsp salt
1 1/3 c heavy cream

Steps:

1. In a large Dutch oven heat the vegetable oil over medium high heat. Add the chicken and sprinkle with some salt. Brown the chicken on all sides and remove to a plate and set aside. Add the onion and cook until softened. Add the garlic and cook 30 more seconds.
2. Add the butter and let it melt. Whisk in the flour to make a roux. Add the chicken back to the pan with any accumulated juices. Add the chicken broth, heavy cream, Thyme and bay leaves. Cook for 5 minutes to get it to a simmer. Add the frozen peas. Cover and cook 10 minutes.
3. Meanwhile mix the dumpling ingredients together to make a mass of dough. Remove the lid from the soup and taste to adjust for salt and pepper. Remove the bay leaves.
4. With an ice cream scoop or big spoon Scoop dumplings onto the top of the soup. Try to keep them separate. Cover and simmer 15 more minutes to cook the dumplings. Garnish with parsley