Spring Chicken Soup with Dumplings and Peas

Chicken and DjumplingsServes 4.

Adapted for kosher cooking from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn CarreƱo (Oxmoor House, 2008).

  • 1 1/2 lb. Chicken Thigh Filets, cut into bite-size pieces
  • 1 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 1/2 cup margarine or coconut oil
  • 2 tablespoons olive oil
  • 3 carrots, peeled and thinly sliced
  • 1 yellow onion, chopped
  • 2 celery stalks, thinly sliced
  • 2 cups plus 2 tablespoons flour
  • 4 cups chicken broth
  • 1/2 cup peas (frozen OK)
  • 2 tsp. baking powder
  • 1/2 cup soy or coconut milk
  • 2 Tbs. minced fresh flat-leaf parsley
  1. Cook the chicken and vegetables
    Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, heat 2 tablespoons oil. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season with salt and pepper, and cook until the vegetables begin to soften and the chicken is opaque, 4 to 5 minutes. Sprinkle with the 2 Tbs. flour and cook, stirring, for about 2 minutes. Gradually pour in the broth, add the peas and bring to a boil.
  2. Make the dumpling dough
    Meanwhile, in a bowl, combine the 2 cups flour, the baking powder and the 1 tsp. salt. Using a pastry blender or 2 knives, cut in the margarine or coconut oil until the mixture forms coarse crumbs the size of peas. Add the soy milk and stir, then knead a few times until the mixture forms a soft dough.
  3. Finish the stew
    Drop heaping tablespoons of the dough over the top of the boiling stew. Reduce the heat to low, cover the pot and cook until the dumplings have nearly doubled in size, 7 to 10 minutes. Sprinkle with the parsley and serve immediately.

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