I’m kind of one of those people who obsessively keeps an eye on the weather. I know that it has been a warm winter for Southern California and and a brutal winter for much of the midwest and beyond. I feel so bad for the folks who are getting dumped on this year with one snowstorm after another. That’s just crazy! I have something that might warm you up, and it might make you feel cozy and comforted and it might just make you forget about why you’re housebound in the first place: CHICKEN SOUP WITH BACON-THYME DUMPLINGS. It’s easy to make, and it’s good for the soul.
Chicken Soup with Bacon-Thyme Dumplings
- 1 Tbsp olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup green beans, trimmed and chopped
- ¾ cup onion, chopped
- ¾ cup red bell pepper, chopped
- 10 cups chicken broth
- 3 cups cooked chicken breast, chopped
- ⅛ tsp ground allspice
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 1 ⅓ cups all-purpose flour
- 2 tsp baking powder
- 3 slices cooked bacon, crumbled
- 1½ Tbsp fresh thyme, chopped
- ½ tsp salt
- ⅔ cup milk
- 2 Tbsp vegetable or canola oil
Prepare the soup:
Heat olive oil over medium-high heat in a large pot. Add vegetables; stir and cook until slightly softened- about 10 minutes. Add the chicken broth and bring to a boil; turn down to a simmer and cook until vegetables are tender. Add the chicken, allspice, salt and pepper and return to a boil.
Add the dumplings:
In a small bowl, combine the flour, baking powder, bacon, thyme and salt. Add the milk and oil and stir with a fork until a soft dough forms. Drop by teaspoons into the soup and simmer (covered) for 15 minutes, or until a toothpick inserted into a dumpling comes out clean. Serve immediately.
Serves 6 to 8 .
About the Author
Lori Lange is a former elementary school teacher who founded RecipeGirl.com in 2006. The Recipe Girl Cookbook is in stores now; you can watch a trailer for it here. Her 12-year-old son Brooks has his own food blog at RecipeBoy.com.