Ingredients
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1 Rotisserie Chickenor chicken breasts - 2 lbs (.9kg)
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6 cups Chicken Stock
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1 Onion
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3 Garlic Cloves
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3 Celery Stalks
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2 Tbsp Olive Oil
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6 Carrots
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1 1/2 cups Peas
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1 cup Milk
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2 Tbsp Cream
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1/4 cup All-Purpose Flour
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1 bunch Fresh Parsely
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6-8 Fresh Basil Leaves
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2 Bay Leaves
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to taste Salt
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to taste Black Pepper
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Dumplings
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2 1/2 cups All-Purpose Flour
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1/4 cup Corn Meal
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1 Tbsp Baking Powder
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1/2 tsp Salt
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1/2 tsp Black Pepper
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1 1/3 cup Milk
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1 tsp Dried Thyme
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1 tsp Dried Oregano
Directions
Steps
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1
Done
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Cook the Chicken (Optional)If you choose to use chicken breasts instead of a precooked rotisserie chicken, saute the chicken first and set aside (salt first, saute 5 min. on each side without moving in the pan - they will not be cooked through, which is OK since they will cook further in the soup). |
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2
Done
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Prepare the Chicken StockPeel and dice the onion, mince the garlic, dice the celery. In a large pot, heat the oil and saute the onion, garlic and celery for 3-5 minutes. |
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3
Done
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Meanwhile, cut the carrots and chop the fresh herbs. Add these to the pot with the chicken stock. Season with salt and pepper. Add the bay leaves. Siommer for 30 minutes. |
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4
Done
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Take one ladle of broth and add to a large measuring cup. Add 2 Tbsp of flour, 2Tbsp of cream and mix well until dissolved. Return to stock and stir (to thicken the soup a bit). |
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5
Done
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Remove the bay leaves. Add the chicken, peas, and milk. Keep on medium heat. |
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6
Done
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Make the Herb DumplingsIn a food processor, mixer, or bowl, mix all the dumpling ingredients together. Spoon into the soup. Cover and let cook for 12 minutes. |
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7
Done
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