Prep 30 mins
Cook 45 mins
I've "healthied up" the original recipe a bit. This may be simple, but it tastes oh-so-comforting. Good alternative to chicken noodle soup! Cutting the veggies on the diagonal pretties this up a bit.
for the chicken
- 4 lbs skinless chicken pieces
- 4 cups chicken broth
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon marjoram
- 2 large celery ribs, cut in 1-inch pieces
- 4 carrots, peeled and cut in 1-inch pieces
- 1 onion, sliced
- 2 cups kale, trimmed and coarsely chopped
for the dumplings
- 1⁄2 cup white flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons cold butter
- 2⁄3 cup nonfat milk
- Combine chicken parts, chicken broth and seasonings in a dutch oven and bring to a simmer.
- Cover and simmer for 15 minutes.
- Skim off any fat floating on the broth, turn the chicken pieces, and add the celery, carrots, and onion.
- Cover and simmer another 15 minutes.
- Stir in the kale and adjust the seasoning.
- For the dumplings: Toss together the dry ingredients.
- Cut in the butter with a pastry blender or your fingertips.
- Stir in the milk and mix with a fork until it all comes together. Add extra milk if it seems too dry.
- Drop tablespoons of the dough over the top of the chicken and veggies. You may need to do this in 2 batches, depending how wide your dutch oven is. Keep the first batch warm while you cook the second.
- Cover and cook about 10 minutes, until the dumplings are cooked through.
This was very good, DH and I thought. The kids were not as fond of it - at least not the veggies. Which is actually weird for my kids. :) I really liked how fresh it tasted, and that the dumplings were the dry biscuity type I grew up on, rather that the wet noodley kind. I think next time I will add a bit of constarch slurry to thicken the liquid from a broth to a soup. And I might try various greens from the garden once they are bigger. :) Thanks for posting this hearty and healthy soup.