Chicken and Dumpling Soup

Ingredients/Soup:

• 1 Tbsp butter

• 4 boneless, skinless chicken thighs

• 1 cup chopped yellow onion

• 2 cloves of garlic, minced

• 2 cups frozen mixed vegetables

• 1 Tbsp flour

• 6 cups chicken broth

• 1 tsp salt

Ingredients/Herb Dumplings:

• ¾ cups flour

• 2 t baking powder

• ¼ cup yellow cornmeal

• ½ t salt

• 1 T dried herb mix (Herbs de Provence or Italian)

• ¾ cup heavy cream

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To prepare the soup:

Place a medium Dutch oven on the stove over medium-high heat and melt butter. Add chicken, onions and garlic; cook for 6-8 minutes, stirring occasionally until the chicken is no longer pink. Add frozen vegetables and flour. Cook, stirring constantly, for 1 minute. Add broth and salt and heat to boiling, stirring occasionally. Reduce heat to a simmer and make dumplings. 

To prepare the dumplings:

In a large mixing bowl, combine the flour, baking powder, cornmeal, salt, and herbs. Make a well in the center, slowly pour cream into the well and using a fork, incorporate the cream into the dry ingredients until just combined. 

To finish soup:

Taste soup and adjust seasoning with salt and pepper as needed. Divide dumpling dough into 8 and roll each piece lightly into a ball. Gently drop the dough balls onto the surface of the soup. Cover the Dutch oven and simmer until dumplings are risen and firm, another 20 minutes. Divide soup and dumplings between bowls and serve. 

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