Creamy Chicken and Herb Dumpling Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup diced cooked chicken
• 1 cup heavy cream
• 1 cup all-purpose flour
• 1/4 cup milk
• 2 large eggs, beaten
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Pour in chicken broth and water, bringing to a gentle boil.
4. 4 In a separate bowl, mix flour and milk to create a smooth paste, then stir in beaten eggs.
5. 5 Drop spoonfuls of the dumpling mixture into the boiling broth. Cover and cook for 10 minutes.
6. 6 Add diced chicken, heavy cream, parsley, thyme, salt, and pepper. Stir gently.
7. 7 Simmer for another 5 minutes, ensuring dumplings are cooked through.
8. 8 Serve hot, garnished with fresh parsley if desired.

Equipment

• Large pot
• Mixing bowl
• Whisk
• Spoon

Variations

• Add spinach or kale for extra greens.
• Substitute chicken with turkey for a leaner option.

Substitutions

• Use vegetable broth and omit chicken for a vegetarian version.
• Replace heavy cream with half-and-half for a lighter soup.

Pairings

• A glass of Chardonnay complements the creamy broth.
• A warm crusty baguette on the side.

Nutrition

Tips

• For extra flavor, sauté the onions until golden brown for a caramelized taste.
• Keep an eye on the dumplings to ensure they don't stick to the bottom of the pot.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a slice of crusty bread.
• Pair with a crisp green salad for a complete meal.

FAQ