Chicken and Dumplings Soup 

Warm up with a comforting bowl of homemade Chicken Dumpling Soup, made with Greener Pastures Chicken and created in collaboration with Panza Farms. Featuring tender chicken, hearty vegetables, and soft, herb-seasoned dumplings, this is a cozy, from-scratch recipe made for soup season.

Ingredients
Serves 4-6

For soup:

  • 2 tablespoons olive oil
  • 1 ½ - 2 pounds Greener Pastures Boneless Skinless Chicken Breast
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 3 tablespoons all-purpose flour
  • 2 (32-ounce) boxes chicken stock

For dumplings:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • A few fresh thyme leaves
  • 1 tablespoon butter
  • ½ cup milk

Step 1
Heat oil in a large Dutch oven or pot over medium-high heat. Season chicken with salt and pepper. Cook, in batches, turning once, until brown and just cooked through. Transfer to a plate and shred with two forks or cut into 1-inch pieces.


Step 2
In the same pot, reduce heat to medium, add onion, carrots, celery, bay leaves, and thyme. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add flour and cook, stirring, 30 seconds. Add stock and chicken (w/ juices), bring to a boil. Reduce and simmer until starting to thicken slightly, 6 to 8 minutes.


Step 3
Meanwhile, combine flour, baking powder, sugar, salt, and thyme in a bowl. Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon. Allow the batter to rest for 3 to 5 minutes.


Step 4
Pull bay leaves and the thyme sprig from the pot. Drop batter by spoonfuls into boiling stew. Cover and simmer without lifting the lid for 15 minutes. Serve immediately.

Enjoy! 
Recipe by Panza Farms. 

 

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