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Mark Phillips
@chefsoutherntemp
00:20
Prep
00:40
Cook
01:00
Total Time
Ingredients & Directions
Directions
Soup
1
2 tablespoons
olive oil
1/4 cup
unsalted butter
2 medium
carrots, sliced
1 medium
onions, diced
2
garlic cloves, minced
1/4 cup
all-purpose flour
4 cups
chicken broth
1/4 cup
heavy cream
1 teaspoon
fresh thyme (or 1/2 teaspoon dried)
1
bay leaf
Kosher salt and black pepper, to taste
1 cup
frozen green beans or green peas
1/4 cup
fresh parsley, chopped, for garnish
- Use either a leftover roasted chicken and shred the meat for the soup or any fully cooked chicken that is either chopped or shredded. [If you need to roast chicken for the soup, split the whole chicken into 2 halves, season on all sides with salt and pepper and roast in the oven at 375°F until the internal temperature reaches 165°F; cool enough to shred.]
- Start the soup base by using a large pot and adding olive oil and the 1/4 cup of butter and heat over medium-high heat until melted.
- Add onions and carrots and cook for about 3-5 minutes or until tender.
- Stir in the minced garlic and stir an additional 30-60 seconds or until fragrant.
- Reduce heat to medium-low and sprinkle the flour over the sauteed vegetables stirring for about 2 minutes.
- Add the shredded, precooked chicken to the pan along with the chicken broth, cream, thyme, bay leaf, salt and pepper and mix well.
- Add frozen green beans or peas, cover the pan with a lid and simmer for about 15 minutes.
Dumplings
1 1/2 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
salt
1/2 teaspoon
onion powder
1/2 teaspoon
poultry seasoning
1/4 teaspoon
black pepper
1 cup
milk
1 tablespoon
unsalted butter, melted
- Make the dumplings while the chicken soup is simmering.
- In a large mixing bowl, whisk together flour, baking powder, salt, onion powder, poultry seasoning and pepper.
- In a measuring cup, whisk together the milk and melted butter until combined.
- Add the wet mixture to the bowl of dry ingredients, stirring just until moistened.
- Using a large spoon or cookie scoop, portion the dough into 1-inch round balls and gently drop the dough balls into the simmering soup, being careful to keep them from touching.
- Once all of the dumplings have been added, cover the pot and allow the soup to simmer for an additional 15 minutes, or until the dumplings are cooked through.
- Remove the lid and stir in the parsley.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 6
00:20
Prep
00:40
Cook
01:00 Total Time
Ingredients
Directions
Soup
1
2 tablespoons
olive oil
1/4 cup
unsalted butter
2 medium
carrots, sliced
1 medium
onions, diced
2
garlic cloves, minced
1/4 cup
all-purpose flour
4 cups
chicken broth
1/4 cup
heavy cream
1 teaspoon
fresh thyme (or 1/2 teaspoon dried)
1
bay leaf
Kosher salt and black pepper, to taste
1 cup
frozen green beans or green peas
1/4 cup
fresh parsley, chopped, for garnish
- Use either a leftover roasted chicken and shred the meat for the soup or any fully cooked chicken that is either chopped or shredded. [If you need to roast chicken for the soup, split the whole chicken into 2 halves, season on all sides with salt and pepper and roast in the oven at 375°F until the internal temperature reaches 165°F; cool enough to shred.]
- Start the soup base by using a large pot and adding olive oil and the 1/4 cup of butter and heat over medium-high heat until melted.
- Add onions and carrots and cook for about 3-5 minutes or until tender.
- Stir in the minced garlic and stir an additional 30-60 seconds or until fragrant.
- Reduce heat to medium-low and sprinkle the flour over the sauteed vegetables stirring for about 2 minutes.
- Add the shredded, precooked chicken to the pan along with the chicken broth, cream, thyme, bay leaf, salt and pepper and mix well.
- Add frozen green beans or peas, cover the pan with a lid and simmer for about 15 minutes.
Dumplings
1 1/2 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
salt
1/2 teaspoon
onion powder
1/2 teaspoon
poultry seasoning
1/4 teaspoon
black pepper
1 cup
milk
1 tablespoon
unsalted butter, melted
- Make the dumplings while the chicken soup is simmering.
- In a large mixing bowl, whisk together flour, baking powder, salt, onion powder, poultry seasoning and pepper.
- In a measuring cup, whisk together the milk and melted butter until combined.
- Add the wet mixture to the bowl of dry ingredients, stirring just until moistened.
- Using a large spoon or cookie scoop, portion the dough into 1-inch round balls and gently drop the dough balls into the simmering soup, being careful to keep them from touching.
- Once all of the dumplings have been added, cover the pot and allow the soup to simmer for an additional 15 minutes, or until the dumplings are cooked through.
- Remove the lid and stir in the parsley.
