So this is the last of the three recipes I made this week. Glad I saved this one for last since the temperatures have plunged into single digits here in New England. What is better than a nice big hot bowl of comfort soup on a bitterly cold night? DH, G, and myself all ate it and then our bellies were so warm and happy we were all tired! I like to call it “soup belly”.
Chicken and Dumpling Soup
- 10 cups of chicken broth home-made or store bought. I used 3 boxes (32 ounces each)
- 4 cups of shredded cooked chicken from 4 medium size chicken breasts
- bay leaves
- 1 cup all purpose flour
- 1/2 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup buttermilk
- 1 ounce baby spinach, roughly chopped (1 cup)
- coarse salt and ground pepper
- lemon wedges, for serving
- To cook chicken, bring a large pot of water to a boil. Add a couple of bay leaves, salt and pepper, and 4 medium sized chicken breast and simmer until cooked through. About 10 minutes. Cool and shred with a fork.
- In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
- Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.
Adapted from Everyday Food