Chicken (or Turkey) Dumpling Soup

Thanksgiving is one of my favorite holidays. I am always with those that I love, surrounded by tons of good food. I’ll be honest – I really don’t like turkey that much. Thanksgiving meals are all about the side dishes to me. Stuffing, cranberry sauce, mashed potatoes, veggies… those are the dishes that take up prime real estate on my plate. Buried underneath all that goodness will be the smallest piece of turkey possible.

I actually made this chicken and dumpling soup a couple weeks ago after a business trip. During my trip, I ate a small-town family restaurant and got their chicken dumpling soup. It was pretty disappointing – watery with a million tasteless dumplings and no chicken whatsoever. When I finally got home, I had two things on my to-do list: 1) Give Mike a kiss and 2) Make some chicken dumpling soup. Let me tell you – this recipe was a million times better than the restaurant stuff. I’m hoping to make this soup again with leftover turkey – I imagine that the results would be just as tasty.

Chicken or Turkey Dumpling Soup

1 1/2 pounds chicken breast
6 cups low sodium chicken broth
3 cups water
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
4 stalks celery, chopped
4 large carrots, chopped
1/4 cup flour
1/2 cup water
1 teaspoon ground mustard
1 teaspoon dried thyme
2 bay leaves
1/4 cup parsley, chopped
freshly ground black pepper, to taste

for the dumplings:
1 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup unsweetened almond milk

1. Place chicken, broth and water in a large pot and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until chicken is cooked all the way through. Remove chicken from the pot and set aside. When cool enough to handle, shred the chicken.
2. Meanwhile, heat olive oil in a large pan over medium-high heat. Add in onion, garlic, celery and carrot. Cook, stirring occasionally,  for 5 – 7 minutes, or until vegetables are tender. Transfer cooked vegetables into broth.
3. In a small bowl, whisk together flour and 1/2 cup water until well combined. Whisk in ground mustard and thyme. Add mixture to broth and add in bay leaves and shredded chicken. Bring soup to a boil. Cover, reduce heat to a simmer, and cook for 15 minutes.
4. While soup is simmering, make the dumplings: Whisk together flour, thyme, rosemary, salt, and pepper. Whisk in almond milk until combined.
5. Once soup has cooked for 15 minutes, bring it back to a boil. Drop dumpling dough by tablespoons into the soup. Cover and simmer for 10 minutes or until dumplings are cooked through. Remove bay leaves before serving.

adapted from Mel’s Kitchen Cafe