All content copyright Katrina Hall 2008 through 2025

Tuesday, October 29, 2013

rich chicken-vegetable soup with parsley dumplings

As the temperature tumbled the last few nights (24 degrees this morning), my appetite zeroed in on a deeply-flavored, herby, non-vegetarian dinner.  In this case, it was a double-rich chicken-vegetable soup, deep colors of butternut squash, the last green and red tomatoes, a few brussels sprouts, the dark meat of chicken thighs and legs, the sweetness of carrots, the flavor of my favorite herb, thyme - and a pinch or two of oregano and basil, along with a leaf of bay. I love the fall vegetables, and would have included parsnips if I'd had them.  But not turnips:)  Not a fan.

First I simmered a few bone-in chicken thighs or legs with an onion and herbs, then strained and gently simmered again with vegetables and pasta, and finally, poached parsley-flecked dumplings in the rich broth to make a delightfully satisfying meal.  Heaven.

What a way to welcome Fall!

You'll be pleasantly surprised to find that skin on, bone-in chicken, especially the dark meat thighs and legs, are more economical than skinless and boneless chicken breasts, which always puzzles me, as they have so much more flavor.  

First, make the stock:

3 chicken thighs or legs, bone-in, skin on
2 large carrots, trimmed and sliced into rounds
1 teaspoon thyme leaf
1 bay leaf
1 medium onion, sliced

Place all into pot, cover with water, and simmer for 45 minutes.

Strain the stock into a large pot and let the chicken cool, then discard the skin, bones, and odds and ends of of rubbery bits, cutting up the meat into a dice.

In the stockpot place:

4-5 cups stock ( add water if needed)
1 cup sliced celery
the diced chicken meat
1 cup sliced, peeled carrots
1 cup kale or brussels sprouts, sliced
1 1/2 cups peeled, diced butternut squash
a handful of cherry tomatoes from the garden, sliced in half
1 medium onion, diced
1/2 cup bow tie pasta
1 T. butter 
pinch of thyme, basil, and oregano
salt and pepper

Simmer the soup on medium low- it will smell heavenly!

While the soup is simmering, make the parsley dumplings:

In mixer bowl, place:

1 1/2 cups King Arthur all purpose flour
scant teaspoon of cornmeal
1/2 teaspoon baking powder
2 tablespoons minced parsley
3 tablespoons butter, diced
kosher salt and pepper
1 cup of milk

Mix well until the mixture forms a somewhat sticky ball.  Either use your hands or use a small ice cream scoop to make balls.

Just as the vegetables seem tender in the soup, place the balls of dough on top of the soup.  If the soup needs more liquid, add a cup or so so there is liquid just covering the soup.  Cover and simmer for 20 minutes - fish out a dumpling to make sure it is completely cooked and tender.  If not, cover and cook five minutes more.

Makes a generous 4 servings.

Two days ago, I was out hiking and saw this beautiful little plant flowering.  I thought it was odd that a plant would flower so late in the season - and today, with below freezing temps, I went back to check on it.  The plant was still green, but the flower was gone.  Nature is a wonder!


La Table De Nana said...

Looks like a bowl of flavor:-)
I have never put dumplings in my soup..must remedy:-)
We had our first frost last night..late in the season..begonias..and hostas..gone..
Hanging baskets still your dear little bloom.

katrina said...

Nana - I think it's quite a Southern thing, as I remember eating them as a young child in Mississippi. It's a nice change from dipping bread in your soup:)

Hard to say goodbye to all your plants, but we had a lovely long season, didn't we? I've also noticed the plants next to the houses seem to escape those early frosts. I still have those tiny marigolds and parsley!
Hope you have a beautiful day ~

Barb said...

Oh you always have the best soup ideas! This looks and sounds perfect for these chilly days. I can't wait to smell it, too :-).

La Table De Nana said...

It will be a time for rest and many more indoor things..
I think that's when I smother my indoor plants with kindness..

Yes close to the house and in protected corners..:)
A lovely day to you too..

diary of a tomato said...

Gorgeously suited to these briskly shortening days!

katrina said...

Dear Barb- it is a delicious soup, though the dumplings cause me some angst! I've tried several different recipes, and ended up with this one, not perfect, but close. Happy almost November!

katrina said...

Nana, love these days of closeness - the pink geraniums look so cheery and bright, and I open the shades to - who knows what? Snow, sleet, or beautiful winter sunshine?

katrina said...

Ah, Diary - briskly shortening days, for sure. Always makes me a little sad, but turn inward and inhale the scent of indoor gardening and the clouds of deliciousness from the stove.

Isadora said...

I am so lucky to have Katrina as my mother-in-law! For so many reasons! She brought us over a pot of this soup, and everyone LOVED it! The 7 year old, the 3 year old, the 6 month old, and of course the moms! Lucky me, 5 stars!

katrina said...

Thanks, Anni! So happy everyone enjoyed it - and delighted you stopped by here! I'm lucky to have an appreciative daughter-in-law!