Chicken & Chive Dumpling Soup!

Chicken & Chive Dumpling Soup! 

I've been slacking very hard. It's not that I haven't been cooking a lot, because I have been. But I just have been so busy with my new job it's hard to commit to writing my posts! I will definitely try to improve on this.

I was having my good friend MC and her brother over, and it was cold out, so we wanted to make soup. I have always wanted to make dumplings, and never have, so it seemed like the first time to do this. I know that I say this very often, but this is a great soup for beginners. It's not hard, it doesn't have to be perfect, and it turns out delicious either way the cookie crumbles. 

MC hit it on the head when two days after, she said she was still dreaming of dumplings... me too.

The recipe was found online and you can find it here. 

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, diced

2 medium celery stalks, diced

6 medium garlic cloves, thinly sliced

8 cups low sodium chicken broth

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

2 cups all purpose flour

1/3 cup fresh chives, thinly sliced

1 tablespoon kosher salt

2 teaspoons baking powder

1 cup milk (I used whole milk)

3 tablespoons unsalted butter, melted and slightly cooled 

2 medium carrots, thinly sliced

Directions:

1. Heat oil in a large, shallow pot over medium-high heat. When oil shimmers, add onion, celery, and garlic and season generously with salt and freshly ground black pepper. Cook until onions begin to soften, about 5 minutes. Add broth and chicken and bring to a boil.

2. Meanwhile, whisk together flour, chives, salt, and baking powder in a large bowl to break up any lumps. Stir in milk and butter until dough just comes together (it will be very thick). When chicken is cooked through (it will be firm and opaque), add carrots and cabbage and reduce heat to medium low. Add additional salt and pepper if necessary.

3. Drop 1 heaping tablespoon of dough at a time into soup and repeat until all dough has been used. Cover and cook until dumplings are fluffy and cooked through, about 10 minutes.