Who doesn’t love fluffy dumplings floating on a rich soup of tasty chicken and vegetables?!
- 8–10 oz boneless, skinless chicken breast)
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cups chopped carrots
- 3 cloves garlic, minced
- 8 oz The Anvil Sonoma Hard Cider or other hard cider
- 1 bay leaf
- 2 teaspoons dried thyme
- 64 oz chicken broth
- 1 cup self-rising flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon sweet paprika
- 1 tbsp butter, chilled
- 1 large egg, lightly beaten
- 1/4 cup buttermilk
- 1 cup frozen peas
- In a large dutch oven, heat olive oil over medium-high heat. Add chicken breasts and brown for 3 minutes per side. Remove from pan and keep warm while you saute the veggies.
- Add onion and carrots to the pan, cook for 3 minutes. Add garlic and cook for 1 minute.
- Deglaze pan with hard cider. Add chicken, broth, thyme and bay leaf. Return the chicken to the pan, reduce heat to medium-low and simmer for 20 minutes.
- Make the dumpling batter. While the soup is simmering prepare the dumpling batter by mixing flour, salt and paprika in a medium bowl. Add the butter and using a fork or pastry cutter, mix into flour mixture. Add egg and buttermilk and mix until a stiff, sticky dough forms.
- Once you’ve finished making the dumpling dough remove the chicken from the pan and shred or chop into bite-sized pieces. Add the chicken and peas to the soup and stir to incorporate.
- Add the dumplings. Using a kitchen teaspoon, drop large spoonfuls of the dumpling batter into the simmering soup until the pot is full or all of the dumpling batter has been used.
- Cover and simmer for 10 minutes or until the dumplings are cooked (they will be firm to the touch when done).
- Remove the bay leaf and serve.
Keywords: comfort food, winter soups