chicken dumpling soup

From The Chelsea at Greenburgh, located on Dobbs Ferry Road in Greenburgh 

Ingredients – Soup:

– 2 Tbsp vegetable oil
– 2 lb. boneless, skinless chicken breast, cubed
– 1 cup diced yellow onion
– 1 cup sliced carrot
– 3 cloves garlic, minced
– 1 1/2 tspn salt
– 5 Tbsp unsalted butter
– 6 Tbsp all-purpose flour
– 6 cups chicken broth
– 1/2 cup heavy cream
– 1/2 tspn dried thyme
– 2 bay leaves
– 1/2 cup frozen peas
– 1/2 cup finely chopped celery
– 4 Tbsp fresh parsley, minced

Ingredients – Dumplings:

– 2 cups all-purpose flour
– 1 Tbsp baking powder
– 1/2 tspn salt
– 1/2 tspn pepper
– 1 1/3 cups heavy cream


For the soup: In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
Cook carrot and onion until just tender, about 3 minutes. Add the garlic and stir for another minute, until fragrant. Reduce the heat to medium-low and add the butter and flour (to make the roux), stirring constantly for three minutes to prevent lumps from forming.

Add the cooked chicken and any accumulated juices back to the pot and stir to coat it in the roux. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once at a simmer, add the frozen peas, cover, and cook for 15 minutes.

For the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into a single mass of dough. Using a large spoon or ice cream scoop, form the dough into small round balls about one inch in diameter (the dough should yield 14 to 16 dumplings).
Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover.

Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
Ladle into bowls. Serves six.

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