This is one of those where you need to use your imagination - the taste was good but it would not have been a decent picture...
Last week, with all the rain and cooler temperatures we had, it seemed like a good week to make soup. I love making our homemade chicken stock - it is so simple and versatile. And this time, instead of adding rice like we normally do, I decided to try to make a soup version of chicken pot pie.
The inspiration for this comes from Wolfgang Puck, in a best of cookbook called Live, Love, Eat! It's really just chicken soup with dumplings, and the dumplings I made are based on his recipe.
While Wolfgang's soup calls for leeks, celery, and mushrooms, among other things, I used what we had on hand, namely, a bag of frozen broccoli, cauliflower, and carrot mix. We had also made chicken salad from the chicken used to make the stock, so I simply cut up 2 lbs. of boneless, skinless, chicken tenders and cooked them in the stock.
Why this doesn't make for a decent picture is that my dumpling dough was a little runny, so instead of nicely-shaped dumplings I got expanded UFO-shaped sponges. But the flavor was good, and, as a variation on the usual theme, the kids really enjoyed it.
So I would really encourage you, my dear readers, to give it a try. And, when you do, please post about about it and link back to here.
Oh, and make sure your dumplings aren't too runny...
For the soup
6 cups chicken stock 2 cups chicken stock (for cooking the dumplings) 2 lbs. boneless, skinless, chicken tenders, cut into bite-sized pieces Your favorite fresh or frozen veggies, cut into bite-sized pieces salt to taste (we actually didn't use any this time)
For the Dumplings
3/4 cup GF all-purpose flour 1 tsp GF baking powder 1/2 tsp. salt Pinch of black pepper 2 tbsp. GFCF butter, chilled (I used Earthbalance Buttery Sticks) 1 large egg 3 tbsp CF milk 1 tbsp. parsley
Bring the 6 cups of stock to a boil. Add the chicken and simmer for 10 minutes. Add the veggies and continue to simmer until the veggies are tender. Season to taste.
While the soup is cooking, prepare the dumplings. Heat the 2 cups of chicken stock over medium to medium high heat. Combine the flour, baking powder, salt, and pepper in a mixing bowl. Using a pastry blender or two knives, cut in the CF butter until the mixture resembles coarse crumbs. In a separate bowl, beat together the CF milk, egg, and parsley. Combine the wet mixture and the dry mixture until a dough forms (you may want to consider gradually adding just enough of the wet mixture until you have the correct consistency, lest you end up with UFOs like me, who added it all in at once).
Using a greased teaspoon, drop the dough into the simmering 2 cups of stock, and let them cook for about 3 - 5 minutes or until cooked through. Once cooked, transfer the dumplings into the large soup pot using a slotted spoon. When the last of the dumplings have cooked, go ahead and transfer the chicken stock into the large soup pot as well. No sense wasting perfectly good stock!
When the dumplings are done and the veggies and chicken are cooked through, you are ready to serve. If you like, you can thicken the soup using corn starch or arrowroot (or some GF flour)mixed with water, and bringing the soup to a boil. We just eat ours as is. Additional parsley can also be used as a garnish.
This makes anywhere from 6 to 12 servings, depending on how big you like your servings.