Chicken Soup with Herbed Dumplings
Linda Storey's Recipe is a Finalist in 'GMA's' Recipe Contest
Linda Storey's recipe is a finalist in "Emeril's Comfort for the Coast" contest.
I am originally from the South. I was born in Alabama, lived most of my life in Tennessee, spent my first year of marriage in Lake Charles, La. and lived in South Carolina before moving to California in 1995. I have family still living in Alexandria, La. They have been helping in the hurricane relief efforts even as they themselves have been without power. Chicken and dumplings and homemade chicken soup are two of my family's favorite comfort foods. This recipe combines them both.
In a small saucepan, heat milk and butter until butter is melted. Remove from heat.
In a mixing bowl, combine flour, cornmeal, baking powder and salt.
Stir in club soda and milk/butter mixture until dough forms a ball. Take care not to overwork dough. Cover and let stand while preparing soup.
In a 4-quart saucepan bring chicken stock to a simmer.
Add chicken, carrots, onion, celery, garlic, bay leaf, thyme and dash of salt. Return to a simmer and cook about 15 minutes or until chicken is just cooked through and carrots are tender.
Remove chicken breasts and cut into bite-size pieces. Remove bay leaf and thyme sprig. Add chicken back to soup.
While chicken is cooking, melt butter in a small skillet and add mushrooms. Saute just until mushrooms begin to release their moisture. Add the mushrooms and green peas to soup. Return to a simmer.
Drop dumpling dough by teaspoonfuls into simmering soup. Cover and simmer for about 5 more minutes.
Serve in soup bowls and feel all that love and comfort.
Recipe copyright © 2005, Linda Storey