Our wonderful Late Summer/Early Autumn weather took a sharp downturn overnight and we are in for some cold, rainy weather with the possibility of frost. We are also heading into cold & flu season. Seems like the perfect time to prepare warming, comfort foods. I’m starting off with a Chicken & Dumpling Soup recipe.

Chicken soup has a reputation for being comfort food and a folk remedy for colds and flu, and there are scientific studies that support the claims. The ingredients are the key. Chicken, a source of one of the essential amino acids responsible for enhancing mood, literally does provide comfort when it is eaten. Broth is a great source of hydration and very soothing for a sore throat and stuffy sinuses. The carbohydrates provided by the dumplings (also rice and noodles) provide energy to combat the sluggishness associated with being sick. The vitamins and minerals in the vegetables help fight viruses and allows the body to recover more quickly. And the seasonings in the soup, especially salt, act as flavor enhancers that help combat the tastelessness of food that occurs with a cold or the flu so the body can get the fuel it needs to fight the infection and recover.

But you don’t have to be sick to enjoy this soup, so let’s get started!

Chicken & Dumpling Soup (adapted from feedingyourfam.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Makes: 8 servings

Ingredients:

• 4 tablespoons butter
• 1/2 medium onion, chopped
• 3 carrots, chopped
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 pounds chicken, shredded
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon dried parsley
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 3 tablespoons cold butter
• 1-1/2 cups flour
• 1 teaspoon baking powder
• 3/4 cup milk

Instructions:

In a large Dutch oven or 8 quart stockpot, melt the 4 tablespoons of butter and add in the onions, carrots, and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds more.

Add in the chicken broth and shredded chicken.

Season with 1 teaspoon of salt, and the pepper, bay leaves, and parsley. Bring the soup to a boil, then turn down the heat and allow it to simmer while mixing up the dumplings.

In a large mixing bowl combine the flour, baking powder, and remaining 1/2 teaspoon of salt. Using a cheese grater, grate the cold butter into the flour mixture and stir the mixture to coat the butter.

Pour in the milk and stir until the dough forms a ball, kneading the dough a few times in the bowl if needed.

Drop the dough into the soup using a tablespoon. Cover the pot with a lid and allow the soup to simmer for 15-20 minutes, until the dumplings are floating at the top of the soup.

Combine the cornstarch with the cold water and pour it into the soup. Stir continuously until the soup has thickened. Serve.

Leftovers can be stored in the refrigerator for 3 days. The dumplings should be removed from the soup and stored in a separate container to prevent them from absorbing all the liquid. Reheat the soup and dumplings together over medium heat on the stovetop until it reaches the desired temperature.

To freeze Chicken & Dumpling Soup: Cool the chicken and dumplings to room temperature. Remove the dumplings from the soup and place them into a gallon-size freezer bag, extracting as much air from the bag as possible. Pour the remaining soup into an airtight container and seal. Place both the dumplings and the soup into the freezer.

When ready to serve the chicken and dumplings, remove the soup and dumplings from the freezer. Place the soup in a Dutch oven or large stock pot over medium-high heat and bring the soup to a boil.

While soup is heating, place the dumpling bag into a sink full of warm water, to thaw and separate the dumplings. Remove the bag of dumplings from the sink and separate them into a bowl. Carefully slide the dumplings into the soup once the soup has reached a boil. Return the soup to a boil. Reduce the heat to medium-low and continue to simmer the soup for about 10 minutes.

Stay healthy!  ~Linda

Chicken & Dumpling Soup (adapted from feedingyourfam.com) Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Makes: 8 servings

Ingredients:

• 4 tablespoons butter
• 1/2 medium onion, chopped
• 3 carrots, chopped
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 pounds chicken, shredded
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon dried parsley
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 3 tablespoons cold butter
• 1-1/2 cups flour
• 1 teaspoon baking powder
• 3/4 cup milk

Instructions:

In a large Dutch oven or 8 quart pot, melt the 4 tablespoons of butter and add in the onions, carrots, and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds more.

Add in the chicken broth and shredded chicken. Season with 1 teaspoon of salt, and the pepper, bay leaves, and parsley. Bring the soup to a boil, then turn down the heat and allow it to simmer while mixing up the dumplings.

In a large mixing bowl combine the flour, baking powder and remaining 1/2 teaspoon of salt. Using a cheese grater, grate the cold butter into the flour mixture and stir to coat the butter.

Pour in the milk and stir until the dough forms a ball, kneading the dough a few times in the bowl if needed.

Drop the dough into the soup with a tablespoon. Cover the pot with a lid and allow the soup to simmer for 15-20 minutes, until the dumplings are floating at the top of the soup.

Combine the cornstarch with the cold water and pour into the soup. Stir continuously until the soup has thickened. Serve.

Leftovers can be stored in the refrigerator for 3 days. The dumplings should be removed from the soup and stored in a separate container to prevent them from absorbing all the liquid. Reheat the soup and dumplings together over medium heat on the stovetop until it reaches the desired temperature.

To freeze Chicken & Dumpling Soup: Cool the chicken and dumplings to room temperature. Remove the dumplings from the soup and place them into a gallon-size freezer bag, extracting as much air from the bag as possible. Pour the remaining soup into an airtight container and seal. Place both the dumplings and the soup into the freezer.

When ready to serve the chicken and dumplings, remove the soup and dumplings from the freezer. Place the soup in a Dutch oven or large stock pot over medium-high heat and bring the soup to a boil.

While soup is heating, place the dumpling bag into a sink full of warm water, to thaw and separate the dumplings. Remove the bag of dumplings from the sink and separate them into a bowl. Carefully slide the dumplings into the soup once the soup has reached a boil. Return the soup to a boil. Reduce the heat to medium-low and continue to simmer the soup for about 10 minutes.