7 Step Chicken & Dumpling Soup
Being stuck in a hurricane with me just means you’ll be eating my cooking all day. I made this earlier today while my family and I hid inside our house, watching Hurricane Sandy from the windows. This is one of my favorite comfort recipes, and it’s actually pretty easy to make. All you need is a few vegetables, some chicken and olive oil or butter (you can also make the dumpling dough from scratch). In this recipe, I speed things up by picking up a can of pre-made biscuit dough for the dumplings. Shhh!
- 1 cup of chopped onions
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 2 garlic cloves
- 2 chicken breasts
- 6 cups of water
- 4 sprigs of rosemary
- 4 sprigs of thyme
- bay leaf (fresh or dry)
- 1/2 stick of butter
- Salt & pepper
- 1 can of biscuit dough
- Heat a large saute pan on medium-high heat and melt the butter.
- Add chopped onions, carrots, celery, and garlic cloves. Saute vegetables for 5-7 minutes, or until tender.
- Place two whole chicken breasts into the pan and sear for about 2-3 minutes on each side.
- Take out the chicken breast, cut into pieces and toss back into the pan.
- Pour in the water, bay leaf and sprigs of rosemary and thyme (tie with cooking string or place in cheesecloth beforehand), and bring to boil.
- Drop in bite-sized pieces of the biscuit dough into the boiling broth.
- Cover the pan, and steam dumplings on medium-low heat for 8-10 minutes.
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