Chicken and Dumplings Soup

Chicken and Dumplings Soup

Ingredients:

For the Soup:

• 1 1/2 lbs. chicken breast, cut into 1/2 cubes
• 1 large onion, peeled and diced
• 3 cloves garlic, minced
• 4 celery stalks, thinly sliced
• 4 carrots, thinly sliced
• 1 half stick (2 tbsp.) butter
• 2 tbsp olive oil
• 1 tsp. ground mustard
• 1/8 tsp ground  turmeric (for color)
• 1 bay leaf
• 64 oz. low-sodium chicken stock
• 1/4 cup chopped fresh  parsley
• Pepper to taste

Dumplings:

• 3/4 cup flour
• 3 Tb. grated parmesan cheese
• 1 Tb fresh thyme leaves, finely minced
• 1/2 tsp. fresh rosemary, finely minced
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 3/4 cup milk

Directions:

1. In a large sauce pot, melt the butter and olive oil over medium heat. Add onion and garlic, cook for about 3-4minutes. Add celery and carrots. Cook for another 7-8 minutes. Stir occasionally.
2. Add the mustard,  turmeric, bay leaf and chicken stock. Bring to a boil. Stir in the chicken. Then cover, lower the heat, and simmer for 30 minutes
3. Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
4. Once the soup base has cooked down, bring the  temperature  back up to a boil. Then use a spoon to drop scant 1/2-teaspoon  lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.