Rumpelstiltskin's 'Deal Maker' Dumpling Soup
A comforting, rich, and slightly mysterious soup, much like the deals offered by a certain diminutive ruler. This hearty chicken and vegetable soup is made substantial with pillowy, herb-flecked dumplings that soak up the flavorful broth, offering a truly satisfying experience.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
- 2
Add carrot, celery, and leek to the pot. Sauté until softened, about 8-10 minutes.
- 3
Return chicken to the pot. Pour in chicken broth and add dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
- 4
While the soup simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and minced chives until just combined to form a soft dough.
- 5
Increase heat under the soup to a gentle boil. Drop tablespoonfuls of the dumpling dough into the simmering soup.
- 6
Cover the pot and cook for 15-20 minutes, or until dumplings are puffed and cooked through. Avoid lifting the lid during this time.
- 7
Taste and adjust seasoning if necessary. Ladle hot soup and dumplings into bowls and serve immediately.