Chicken Soup and Sourdough Dumplings
This traditional chicken soup and dumpling recipe is healthy and cozy. It uses homemade bone broth (optional) and easy, from scratch sourdough dumplings.
Equipment
- Dutch oven (or large stock pot with lid)
- wooden spoon
- Large mixing bowl
- Wooden cutting board
Ingredients
- 6 tbs olive oil
- 1 yellow onion diced
- 2 cups kale this can be replaced with equivalent amounts of any other veggies you like. Carrots and celery would also be great.
- 6 cloves minced garlic
- 3 tbs flour this is to help thicken the soup. Not totally necessary since we are adding dumplings to the soup which also help to thicken it up by soaking up a lot of the bone broth.
- 1 1/2 cups cream I like to use raw cream since it has more nutrients than pasturized milk and our bodies tolerate it better.
- 1/2 cup cream cheese same idea here, we use raw cream cheese.
- 1 lemon juice and zest
- 6 cups bone broth this is using the chicken collagen soup recipe above!
- 3 cups chicken, cooked and diced about 1 chicken fryer or 3 chicken breasts.
- 1 tsp dried thyme any other dried herbs you have on hand work great, but thyme really does add delicious flavor.
- 2 tsp black pepper plus more to taste. I like to also sprinkle some on top of the chicken and dumpling soup.
- sea salt to taste
- 1 batch sourdough dumplings
Instructions
- In a dutch oven or large stock pot heat your olive oil over medium-high heat until hot.
- Add onion and cook for 5 minutes. Add garlic and cook for 1 minute.
- Add flour and stir to combine. Cook for additional 1 minute.
- Add cream, cream cheese, lemon juice, zest and bone broth and stir to combine.
- Bring to a boil and add chicken, thyme, black pepper and salt.
- Let simmer, uncovered, while you make your sourdough dumpling batter.
- Using a tablespoon or a cookie scoop, scoop your dumpling batter into the simmering pot of soup. Make sure the dumplings are separate from eachother. You'll have to make 2 batches of about 4-5 dumplings each.
- Once all dumplings have been added, gently press them down so the soup runs over the tops of them.
- Place the lid on your dutch oven and lower the heat to low.
- Cook for 15 minutes.
- remove the lid, cut a dumpling open and check for doneness. It should look like bread inside, not gooey.
- Using a ladel, scoop out some soup with a dumpling or two and sprinkle with some black pepper.
