Directions: |
Directions:Directions for soup:
1. Add 1 tsp. of oil to saute pan and heat on high. Salt and pepper both sides of the chicken breasts. Place the chicken breasts in the oil and then reduce heat to medium-high after about 1 minute, browning both sides of the chicken. Set chicken aside.
2. Chop carrots and onion. Add 1 tsp. canola oil and 1 tbsp. of butter to a large stockpot heating on medium heat until butter melts. Add carrots and onions and sweat them in the pan.
3. After sweating carrots and onions for about 2-3 minutes, add minced garlic and 1/2 cup flour to create a roux. Stir thoroughly.
4. Once the roux has begun to turn a light golden brown, add 2 c. water, 1 1/2 c. milk, the potatoes, bay leaves, rosemary and the seared chicken breasts.
5. Reduce temperature to a low-medium heat, gently simmering ingredients. Do not boil. This will make the chicken tough and the potatoes overly starchy.
6. Allow to simmer for 30 to 45 minutes, or until potatoes are done.
7. Remove chicken from the stockpot and shred using two forks. Add the shredded chicken back to the pot as well as the heavy cream and salt and pepper to taste.
Fried dumpling directions:
1. While the soup is simmering mix 2 c. flour, 2 tsp. baking powder and 1/4 tsp. of salt to a large bowl and mix thoroughly.
2. Slowly add water to the flour mix, gently kneading until you have one large soft (but not sticky and gooey) dough ball.
3. Create small dough balls about 1/2 the size of a walnut.
4. Heat 2 c. (give or take) of oil in a frying pan on high. Once oil is hot, add the dough balls to the pan and brown them on all sides. This takes roughly a minute or so per side.
5. The dumplings are crispy and chewy, so I prefer to tear them in half before adding them to a bowl of soup. |
This recipe for Soups: Creamy Chicken and Fried Dumpling Soup is from