Enjoy this familiar comfort food with your family this weekend--Chicken Soup with Dumplings. You'll have a meal on the table in about a half-hour.
Greet the first chills of autumn with a steaming meal-in-a-bowl topped with delicious homemade dumplings.
Chicken Soup with Dumplings
SERVES 4
A fresh green salad served with this comforting soup will round out the menu.
FOR THE SOUP:
12 ounces boneless skinless chicken breast strips
Coarse salt and freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
2 cups homemade or canned low-sodium chicken stock
1 cup water
1/2 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved (optional)
1 cup grated carrots
FOR THE DUMPLINGS:
1 cup all-purpose flour
1/3 cup yellow cornmeal
1/4 cup grated cheddar cheese
1/2 cup milk
1. Season the chicken strips with salt and pepper. Heat the oil in a large saucepan over medium-high heat. Cook and stir the chicken in the oil for about 2 minutes or until the chicken is browned. Sprinkle the flour and thyme over the chicken. Stir in the stock, water, onion, beans, and carrots.
2. Bring the mixture to a boil; reduce the heat. Cover and simmer for about 5 minutes.
3. Meanwhile, prepare the dumplings. In a medium mixing bowl, stir together the flour, cornmeal, and cheese. Stir in the milk just until the mixture is moistened. Drop the batter onto the hot liquid, making eight dumplings.
4. Return the soup to a boil; reduce the heat. Cover and simmer for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift the cover while the soup is simmering. Transfer the soup and dumplings to a deep serving platter or serving bowl.
Shortcut Cooking Tip
Fresh carrots that have already been shredded or cut in julienne strips are one of the latest timesaving convenience foods that you can find in the produce section of your supermarket. They are packed in a plastic bag, just like the familiar "baby" carrots.
