I love chicken noodle soup. It has been so cold lately and my baby girl is just getting over her cold.
I decided to knock the rest of baby girl’s cold out by taking my chicken noodle soup recipe and turning it into Roasted Chicken and Dumplings.
I replaced the egg noodles that I normally use in my chicken noodle soup and used my cheese biscuit recipe to create dumplings.
Start this recipe with organic vegetables, sauteed in olive oil and a little butter.
Allow the soup to cook for about 30-40 minutes while we prepare our dumplings.
Easiest dumplings ever. I sift all dry ingredients into my mixing bowl. Add the wet ingredients and mix for about 1-2 minutes.
Drop dough onto a lightly floured board. Yes, the dough will be sticky but with light kneading it will form quickly.
I pressed my dough out with my hands and used a biscuit cutter because I like things pretty. For a more rustic look just cut the dough with a knife or pizza cutter into what ever shape you like.
If you really want to go old school, just take a tablespoon and drop the dough into the hot soup right out of the mixing bowl, no kneading needed.
After allowing the dumplings to simmer on low heat covered for about 15-20 minutes depending on the thickness of the dumplings. It’s time to EAT!
Creole Roasted Chicken and Dumplings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
1 1/2 lb chicken breast tenders
4 tbsp. butter
4 tbsp. extra virgin olive oil
8 tbsp. flour
3 celery ribs, sliced
5 carrots, sliced
1 onion, diced
4 cloves garlic, diced
4 small cans of chicken broth
1 c. heavy cream
2 bay leaves
1 tsp fresh thyme
1 tbsp. creole seasoning
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper
2 tbsp. extra virgin olive oil for roasting chicken
Mix all spices together and set aside. In a large dutch oven or soup pot, over medium heat add butter and olive oil. All the vegetables execept garlic to pot and cook for about 5 minutes.
Add garlic and cook 1 minute more. Season with 1 tablespoon of spice blend. Add flour and cook 2 minutes. Add chicken broth, thyme and bay leaves.
Add 1 tablespoon of spice blend. Cover pot and cook 30 minutes.
Preheat oven to 400 degrees. Season chicken tenders with 2 tablespoons of spice blend and 2 tablespoon of olive oil. Roast chicken tenders 9 minutes on each side.
Remove from oven, shred and set aside.
2 c. all purpose flour
1 tbsp. + 1 tsp. baking powder
1 tsp. creole seasoning
1/2 tsp. black pepper
4 tbsp. butter, melted
1 egg, beaten
1 c. milk room temperature
3/4 c. cheddar cheese, grated
Sift flour, baking powder, creole seasoning, and black pepper into mixing bowl. Add cheddar cheese and mix well. Add all wet ingredients and mix about 1-2 minutes. Mixture will be sticky.
Place dough on lightly flour board and knead for about 1 minute. Press dough out with hand and cut dough into rounds with biscuit cutter.
To Assemble Soup
Add shredded chicken to soup pot, cook for about 10 minutes on medium low heat. Add heavy cream and check seasonings and see if you need to add more spice blend. Reduce heat to simmer, add dumplings on top of soup.
Cover with a lid and cook for about 15-20 minutes or until dumplings plump up and float. Enjoy.