We all have those days. Days when you’re on your way home from work craving something homemade but can’t figure out what to make. A comfort food you can have on the table in less than an hour but tastes like you’ve cooked it all day. I’ve been tinkering with this recipe for over a year now. I wanted a flavorful chicken soup that started with a rotisserie chicken and a fluffy dumpling made with all purpose baking mix. Feel free to change the recipe and make it your own.
Add more vegetables. Use flat dumplings instead of fluffy ones.
The possibilities are endless.
Chicken Soup with Fluffy Thyme Dumplings
3 tablespoons unsalted butter, divided
1 and 1/2 cups baby carrots; each one cut in three pieces
1 cup sweet onion, 1/2 inch diced
1 cup celery, 1/2 inch diced
2 tablespoons all-purpose flour
Two- 32 ounce cartons (33% lower sodium) chicken broth
1 Rotisserie Chicken or 1/2 mega size- I used garlic and herb flavor
3 sprigs thyme
This recipe uses the skin, some of the bones and the juices from the rotisserie chicken as its flavor base. Don’t worry we will fish them out later! In a large stockpot melt 2 tablespoons unsalted butter over medium high heat. Add carrots, onion and celery. Cook until onions are clear. Add 1 tablespoon butter to skillet. Sprinkle flour over vegetables and stir constantly for 2 minutes. Add 1 cup broth and stir until thickened. Add 1 more cup broth and stir until thickened. Add remaining broth. Stir until smooth.
Remove chicken from bones. Set aside. Place bones from body of bird, skin, and juices from the chicken in stockpot. Add thyme. Bring to a boil and let simmer while cutting up chicken. Add cut up chicken to gravy. Simmer gravy, vegetables, chicken skin, bones and meat for 30 minutes. Make dumplings while chicken simmers . After simmering for 30 minutes remove chicken skin and bones!
2 cups all purpose baking mix
1 tablespoon fresh thyme leaves
1/2 teaspoons poultry seasoning
3/4 cup 2% milk
1/4 cup unsalted butter, melted
In a large bowl mix Bisquick, thyme leaves and poultry seasoning. Combine melted butter and milk. Pour liquid into dry ingredients and stir. Drop by heaping tablespoons on top of soup. Cover stockpot with lid and cook for 10 minutes without peeking. Remove lid and check the middle of a dumpling to make sure it is cooked all the way through. Enjoy!
Published in The News and Neighbor on October 26, 2013
This looks great, but it never says when you take out the bones and skin – when do you?
Oops! Thank you for catching that and telling me 🙂 You remove the chicken skin and bones after you have simmered the chicken, gravy and vegetables for 30 minutes. That is why you only use the body of the bird instead of individual bones. It is easier to “fish out” Also just use large pieces of skin, so you can find them!
That is what I thought and what I did – loved the recipe!!
Rod and Teri Glinisty
159 Black Thorn Dr.
Jonesborough, TN 37659
423-747-7772 Rod’s Cell
423-737-5784 Teri’s Cell
Thank you for commenting on the recipe. I’m glad you loved it!
What is moderation?
I’m confused by your question, “What is moderation?” Can you give me a quote of where I used the word moderation?
I tried this soup the very day it was in News & Neighbor and it was delicious! The fresh thyme gave it so much flavor. One thing I will do next time is make the dumplings smaller. Even by tablespoons, it took them 20 minutes to get done and not be doughy. This is a wonderful cold weather, comfort food meal.
Thank you Laura for your comment and for your suggestion to make smaller dumplings! Great idea 🙂