One pot creamy chicken soup with rosemary flavored dumplings
It’s the middle of March and you would think the weather would start to break and feel like spring. Well, not in the Mid-Atlantic. We just had another 8 inches of snow dumped on us with a high of 30 degrees. So, I know this feels like a winter-time comfort food, but it still feels like winter here. This dish is prepared all in one pot and comes together within an hour. On a cold, snowy day like the one we just had, this was the perfect dinner to prepare. It was adapted from the book “Cook This, Not That” and is even a healthy version with only 380 calories per serving. If you are looking for an easy meal to put together on a cold day, try this and you won’t be disappointed. Make the first bite count!
Total Time: 1 hour
3 Tablespoons butter
1 cup diced carrots
1 teaspoon onion powder
Salt and pepper, to taste
3 Tablespoons plus 2/3 cup flour
1 teaspoon dried thyme
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs, trimmed of fat
1 1/2 teaspoon baking powder
1 teaspoon fresh rosemary, chopped
1/4 – 1/2 cup light cream
1/2 cup frozen peas
1/2 cup frozen corn
1. Heat the butter in a large pot (I used my dutch oven) over medium heat. When the butter has melted, add the carrots, onion powder, salt and pepper and cook for about 5 minutes, until softened. Add the 3 tablespoons flour and the thyme, stirring so that the carrots are evenly coated. Slowly add the stock, whisking to prevent lumps. Bring to a simmer.
2. Season both sides the chicken thighs with salt and pepper. Add to the pot, making sure to submerge in the stock. Cook chicken for about 8 minutes or until just cooked through. Remove chicken from pot, place on a plate and cover with foil.
3. While the chicken is cooking, combine the remaining 2/3 cup flour with the baking powder, rosemary, 1/4 teaspoon salt and lots of black pepper. Slowly add the light cream, starting with a 1/4 cup. Gently stir until the dough just comes together. Add more cream as necessary. Once the chicken has been removed, create 8 dumplings, about a heaping tablespoon each, and drop them directly into the soup. Cover the pot and cook over low heat for 10 minutes, until the dumplings have firmed up.
4. While the dumplings are cooking, shred the chicken. After the dumplings have fully cooked, add the chicken, peas and corn to the pot. Gently stir so as not to break up the dumplings. Heat through for 2-3 minutes before serving.
Adapted from “Cook This, Not That” by David Zinczenko & Matt Goulding