Okay, as a scientist, I have to say that the research is still inconclusive on chicken soup and colds. But there is some evidence to support this home remedy. A few studies have shown it to have a slightly increased effect on reducing snottiness and stuffiness than just hot water — or nothing at all. It also helps to reduce the movement of immune system cells that cause inflammation, making us feel much much better. Whatever the science says, if I have a cold, it always makes me feel a little less blah. October hit and Tom and I started feeling scratchiness in our throats, and we started to worry — not the first cold of the winter season already!! So, as a psychological preventative measure, 😉 I made us this soup. I’ve tried a lot of chicken soup recipes over the years, but this one has stuck around for long enough to earn an entry in the recipe box. It’s simple but loaded with veggies and yummy dumpling comfort food goodness.
- 2 Tbs. extra virgin olive oil
- 1 large onion, diced
- 1 pound carrots, peeled and sliced
- 4 stalks celery, sliced
- 1 quart chicken broth
- 1 quart water
- 2 bay leaves
- 1 tsp. turmeric
- 2 tsp. sea salt
- 1 tsp. ground black pepper
- 2 pounds chicken (can be skinless boneless or skinless bone-in — any type of meat will work. If bone-in leave as is, if boneless, cube chicken)
- 2 Tbs. fresh parsley, chopped
- 1 1/2 cup all purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 1/3 cup buttermilk (I usually sub with almond milk and it works fine)
- 1 1/2 Tbs. vegetable oil
- 1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until onions are translucent (6-8 minutes)
- 2. Add chicken broth and water, bay leaf, turmeric, salt, pepper and, if using bone-in chicken, add chicken and bring to a boil. Reduce to a simmer and cook until chicken is done 15-20 minutes.
- 3. If using bone-in chicken, remove chicken, let cool enough to handle and shred. Meanwhile prepare dumplings. If using boneless chicken add to pot and bring back up to a simmer.
- 4. For dumplings, place flour, baking powder and salt in a medium bowl and stir to combine. Add buttermilk and oil and mix until just combined. Dough will be lumpy.
- 5. Drop dumplings by small teaspoons into simmering soup. Entire surface will eventually be covered with dumplings. Once you’ve added them all, cover the pot and keep at a low simmer for 18 minutes. Do not remove the lid during this time.
- 6. Add the parsley and shredded chicken if using bone-in and serve.
- This can be made without the dumplings as a plain chicken soup. Just reduce the amount of water to half.
- Also the original recipe called for 2 quarts of chicken broth instead of just one quart broth, one quart water. I’ve found that with bone-in chicken, its just as flavorful (and cheaper) without the second quart of broth, but go for it if you want!
One response to “Chicken soup with dumplings”
hooooo boy, this is some good eats!