Sunday, October 14, 2012

Chicken Soup with Herb Dumplings

I just had the best anniversary! My husband gave me a card, among other things, that ended with "With all my love, your husband." I have the best husband in the world, and I don't tell him that enough. It's hard to believe it's been four years since our wedding. We went to Vermont to take anniversary pictures to celebrate. Hopefully I can share them with you soon!

Actually, we are both recovering from a week long cold. During which, all I wanted to eat was soup. Thick chicken soup with dumplings. This is the best thing to eat when you're under the weather. It will warm you right up.

Chicken Soup with Dumplings
Makes 4 servings

2 chicken thighs
1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp dried oregano
1/8 tsp thyme
1 tbsp olive oil
2 carrots, sliced
2 celery stalks, sliced
1 tbsp Worcestershire sauce
3 cups water

Herb Dumplings
1 cup flour
1/4 tsp salt
1/8 tsp oregano
1/8 tsp basil
1 tsp baking powder
1/8 tsp ground black pepper
1 tbsp chopped parsley
4 tbsp cold butter, cubed
1 tbsp milk

Preheat oven to 350 degrees. Season chicken thighs with salt, pepper, oregano, and thyme. Roast for 20 to 25 minutes with the skin side up in a flame proof casserole. Take the chicken thighs out. Remove the skin and bones. Divide the chicken into bite size chunks and set aside. Add the olive oil and heat it on medium high heat. Cook carrots and celery until tender. Turn the heat down to medium. Add the skins and bones back in the pan with water and Worcestershire sauce. Bring a boil and let simmer for 20 minutes.

In the mean time, make the herb dumplings. Stir together the flour, salt, oregano, basil, baking powder, ground black pepper, and parsley in a medium bowl. Add butter and rub into the mixture with your finger tips. Stir in the milk to make a very thick batter. Bring the soup into a boil and drop the dumplings in with a spoon. Simmer for another 20 minutes.

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