Soup

French Onion Soup

February 17, 2014 by Lynsey 1 Comment

Recently I became a stay at home mom. I am loving it. I now have time to enjoy my little guy. It’s been several years in the making, but we were finally able to make it happen. I’ve had so much fun the past few weeks, not only is my stress level WAY down but I’m finally becoming my old self.

I know this new roll is relatively new but in the past few weeks I’ve enjoyed endless playing with Tucker; from building forts, playing Hot Wheels, coloring, watching movies, playing trains and so on. I’ve enjoyed every. single. second of it. Along with enjoying all of my Tucker time, I’ve also been able to watch a couple of my daytime shows on a regular basis.

Before I would record them and try to catch up on them when possible, but inevitably the DVR would get full and I would have to delete a lot of them without watching because there simply wasn’t enough time. But one show in particular that I always tried to watch before deleting was The Chew. I enjoy everything about that show; it’s a good mix of conversation, crafts, everyday tips, and delicious recipes.

I’ve found myself bookmarking countless recipes from almost every episode that I wanted to try. I’ve done a few of their crafts and they were just as easy as they said. Now that I’m home I finally had the time to sift through some of the bookmarked recipes I had and figure out which one I wanted to make first. Since it’s been so cold it was only fitting to make a soup recipe, and Clinton’s French Onion Soup was calling my name.

It looked amazing on air, my mouth was literally watering. I’m here to tell you, it was just as delicious as I had imagined. I love onions, and the flavor of the onions in this soup are out of this world. The soup is so rich in flavor. It’s a few simple ingredients but they are all developed in such a way that this soup is rich, complex and delicious. The cheesy, Gruyere-Parmesan topped baguettes are not only gooey and full of flavor, they add another layer of texture to this delicious brothy soup. Whether you are a French Onion Soup fan, or someone who has never tried it before, I urge you to try this soup. You will love it!

French Onion Soup

Ingredients:

2 Pounds yellow onions, sliced
1/2 Bunch fresh Thyme, bound with kitchen twine
2 Bay leaves
1 Tsp salt
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp all-purpose flour
1 Cup full-bodied red wine
4 Cups low-sodium chicken broth*
1 Cup water
1 Tsp black pepper
Pinch salt

For the croutons-
6 (1/2 inch) baguette slices
1/2 Pound grated Gruyere cheese
2 Tbsp grated Parmesan

Directions:

Place onions, thyme, bay leaves, salt, olive oil, and butter in a large, heavy stock pot and place over medium heat. Cook mixture for about 45 minutes until onions are a deep caramel color, being sure to stir the mixture often.

Once the onions have cooked down and are caramel like color, add the flour and stir to combine and cook for about 1 minute. Add the wine and stir to combine, cook for about 2 minutes. While stirring continuously add the broth, water, and black pepper. Bring the mixture to a boil then immediately reduce to a simmer. Cook the soup, uncovered about 30 minutes, stirring occasionally.

When ready to serve-
Lightly toast the baguette slices.

Preheat the broiler.

Remove bay leaves and thyme from the soup. Ladle the soup into oven-safe bowls. Place the toasted baguettes on top of each bowl of soup along with the grated gruyere and parmesan cheeses. Place in the broiler until the cheese begins to bubble and turn a light golden brown.

Serve immediately.

*To keep this recipe completely vegetarian simply substitute vegetable broth for the chicken broth.

Recipe source: The Chew

Creamy Clam Chowder

January 23, 2014 by Lynsey Leave a Comment

Before I go any further, I have a confession. I’ve never had clam chowder. I’ve never had the canned stuff, a bowl from a restaurant, or any at a friends house. I’m not really sure why I haven’t had any before now. Now Spencer, on the other hand, LOVES clam chowder. He is, however, picky when it comes to the chowder. He’ll taste it at restaurants, if available, but he’s kind of a snob when it comes to clam chowder.

So, the other day when I asked if he’d like me to make clam chowder for supper his eyes lit up like a kid in a candy store. I instantly had my answer, so then it was a matter of finding a recipe that would be good enough for this chowder snob. We looked a several different recipes before we came across “the one”. And with one glance of the ingredients he was sold.

The base of the chowder is thick and creamy and full of so much flavor. The pieces of bacon not only add a salty element but also adds a layer of crunchy texture. It’s packed full of tender chunks of potatoes and perfectly sized pieces of clam. There are so many flavors and textures going on in this soup and they all work together to make a deliciously rich chowder.

This clam chowder gives you that big, bold, rich taste of a soup that has simmered all day but actually requires very little prep and cook time. It comes together so quickly, making it perfect for a weeknight meal but that big bold taste that makes it ideal for entertaining or an appetizer before a delicious seafood meal.

Creamy Clam Chowder

Ingredients:

3 Strips thick bacon, cut into 1/4 inch pieces
2 Tbsp vegetable oil
1 Medium onion, finely chopped
2 Tbsp + 1 Tsp flour
1 (8oz) bottle clam juice
3 1/2 Cups whole milk
1 Large potato, peeled and cut into 1/2 inch chunks
2 (6.5 oz) cans chopped clams, drained
Dash of hot sauce, optional
Salt
2 Tbsp minced parsley

Directions:

Place bacon and oil in a large stockpot and place over medium heat. Cook until the bacon begins to crisp, stirring occasionally, about 4 minutes. Add the onion and cook until softened, about 4 minutes. Add the flour, and stir continuously for about 2 minutes. While stirring continuously, slowly pour in the clam juice and bring to a boil.

Once the clam juice is incorporated add the milk, potatoes and hot sauce (if desired) and stir to combine. Season with salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 10-12 minutes. Taste, adjust seasonings, if needed.

Ladle the chowder into bowls or cups, garnish with parsley and serve.

Recipe source: slightly adapted from All You

Pumpkin Soup with Sauteed Apples and Bacon

October 23, 2013 by Lynsey Leave a Comment

I’ve resisted sharing a pumpkin recipe with you long enough. I’ve had pumpkin fever since about mid-June, but I knew once I started making pumpkin I would be bombarding you with everything pumpkin. So, for you, I’ve resisted…until now!

My weakness has gotten the best of me and I’ve finally broken out the pumpkin! And the fact that my Food Network Magazine arrived and had a booklet of 50 recipes using pumpkin puree didn’t help the fact either. I promise to share pumpkin recipes in moderation. Well, at least I’ll try to share in moderation!

So now, I present you with pumpkin soup with sauteed apples and bacon. This was on the cover of the October issue of Food Network Magazine. A big bread bowl filled with pumpkin soup and topped with pieces of soft, slightly sweet apple and bits of salty, crunchy bacon. I was instantly drawn to this recipe from the picture alone.

I quickly started thumbing through the magazine to find that beautiful cover recipe. When I found the recipe and started skimming through it I was shocked how easy it was. Less than 10 ingredients provides you with a soup that is flavorful, filling and delicious.

I was surprised how quickly this soup came together. A can of pumpkin puree combined with chicken broth, a few spices and some maple syrup. Five minutes of simmering to allow the flavors to develop and that’s it. Chopped apples that have been sauteed in butter are then sprinkled over the top to add a hint of sweetness and texture. Then a generous helping of bacon is added to the mix. Because, well, bacon just makes everything better. You’ve got a creamy soup that is studded with bits of soft apple and crunchy bacon. The flavors of the pumpkin, apples, pumpkin pie spice and bacon marry together so well providing a variety of flavors and textures.

While this soup would probably be more than enough alone, it would be delicious with a grilled cheese. I paired this with mini grilled cheese sliders. I baked biscuits, then added cheddar cheese, apples and bacon. These little sliders are so cute and so good and are the perfect compliment to this delicious pumpkin soup that screams fall.

Pumpkin Soup with Sauteed Apples and Bacon

Ingredients:

1 (15oz) can pumpkin puree
2 Cups chicken broth
1/2 Cup half and half
1/2 Tsp pumpkin pie spice
salt and pepper, to taste
2 Tbsp maple syrup

To top-
Bacon, cooked and crumbled
1 Small apple, cored, peeled and chopped
1 Tbsp butter

Directions:

Combine pumpkin, chicken broth, half and half, pumpkin pie spice and maple syrup in a medium saucepan and stir to combine. Place over medium heat and allow to simmer for about 5-10 minutes. Taste, adjust seasonings, if needed. If the soup is too thick, add a little more half and half or chicken broth.

For the apples-
Place butter and apple chunks in a small saute pan and cook over medium-low heat until apples are softened, about 5 minutes.

To serve-
Divide soup among the bowls and top with bacon and apples. Serve.

Recipe source: Food Network Magazine, October 2013

Chicken and Chile White Creamy Soup

April 11, 2013 by Lynsey Leave a Comment

When it comes to classic combinations, chicken and rice has to be at the top of the list. I think these two things have been together since the beginning of time; two delicious foods that compliment each other wonderfully. When I think of comfort food, this classic duo is one of the first things that pops in my head.

When I saw the recipe for this soup on Shugary Sweets and it had this classic duo I knew it had to be delish! The soup is incredibly simple to assemble and takes very little effort. The chicken is cooked until golden brown and perfectly tender then the spices, chicken broth and rice are added and simmered until the rice is thoroughly cooked and fluffy. Once the rice is cooked, the cream and sour cream is added and the soup thickens instantly and becomes perfectly cream.

The is list of ingredients is simple but packs a punch of flavor. This soup is amazing. It’s filling, hearty, creamy and satisfying. It was a hit at our house; I loved it but Spencer and Tucker were fans too. Tucker even went back for seconds. This soup is the ultimate comfort food, and we took it a step further and enjoyed it with some beer cheese bread.

Chicken and Chile White Creamy Soup

Ingredients:

2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 (4oz) can chopped green chiles
32 Oz (4 cups) chicken broth
3/4 Cup uncooked Jasmine rice
2 Tsp cumin
1 Tsp Kosher salt
1/2 Tsp freshly ground black pepper
3/4 Tsp garlic powder
1 Cup heavy cream
4 oz (1/2 cup) sour cream

Directions:

Pour olive oil in a large stock pot and place over medium heat. Add the chicken and cook until brown, about 10 minutes. Once the chicken is completely cooked, reduce heat to low, and add the chiles, chicken broth, rice, cumin, salt, pepper and garlic powder and stir to combine. Cover the pot and allow to cook for about 1 hour, until rice is thoroughly cooked, stirring occasionally.

Once the rice is cooked through, add the heavy cream and sour cream and stir to combine. Cover again and allow to cook an additional 15-20 minutes. Taste and adjust seasonings, if necassary. Serve immediately.

*If soup is too thick add additional chicken stock until desired consistency is achieved

Recipe source: barely adapted from Shugary Sweets

Roasted Poblano Beef Stew

March 13, 2013 by Lynsey 1 Comment

Before I start, I have to say that I know technically Spring is here. I must also say that you honestly couldn’t tell by the weather that we’ve had lately. It’s been a roller coaster of temperatures with highs in the 30’s and 40’s some days and in the 70’s the next. With the temperatures jumping all over the place it’s hard to figure out what to wear let alone cook.

On those days that only reach the 30’s and 40’s cozy, comfort food is a must…regardless what the forcast is for the following day. I’ve got plethora of “cold weather” recipes stock piled that I look forward to seeing those cool, crisp days in the forcast. When I see that forcast pop up and see a cool day in the forcast I immediately start filing through my recipes trying to figure out which one I want to try.

Last weekend we were able to enjoy a beautiful, spring-like day on Saturday and then Sunday was extremely cold and rainy. Since it was going to be cold on Sunday, and I knew I would have a little more time than usual to prepare a meal I knew exactly what I wanted to make. I had been ~~eying~~ stalking this beef stew on My Baking Addiction since she had posted the recipe and I was just waiting for the perfect time to make it.

When I saw this stew it immediately called my name. A soup packed full of roasted poblano peppers, tender chunks of been and cilantro. How could this possibly be anything but amazing, right? I honestly think my mouth was watering from roasted poblano. I have a weakness for those things! They have a smokey flavor, they’re not overly spicy and add the perfect amount of pepper flavor to any recipe. As I continued reading through the recipe, it was like I was reading a list of my favorite foods. Mushrooms? Check. Cilantro? Check. Tender pieces of beef perfectly seared? check. And the goodness just kept going.

This soup is amazing and full of so many complex flavors that compliment one another beautifully. The beef is seared to create a wonderful crust on the outside while the center remains juicy and tender. That alone is perfect for me, but then the beef is simmered with the remaining ingredients and not only do all of the flavors combine and develop beautifully, the meat continues to get more and more tender. The stew has the perfect amount of richness, but also smokiness, a hint of spice, and the perfect amount of bright, earthy flavor from the cilantro. I served this soup with a loaf of crusty bread, and it was the perfect meal to enjoy on a cold, rainy day!

Roasted Poblano Beef Stew

Ingredients:

5 Poblano peppers
1 (2 1/2-3 pound) boneless beef chuck roast, cut into 1 inch cubes
2 Tbsp olive oil
1 Medium onion, chopped
3 Cloves garlic, minced
1 Lb baby bella mushrooms, cleaned and sliced
2 Tbsp unsalted butter
2 Cups (32 Oz) beef broth
1 (14.5oz) can diced tomatoes
1/2 Cup fresh cilantro, roughly chopped
2 Tsp worcestershire sauce
1 Tbsp chili powder
1 Tsp salt
1 1/2 Tsps ground cumin
1/4 Tsp red pepper flakes
1/2 Tsp freshly ground black pepper
2 Large potatoes, peeled and cut into 1 inch cubes

Directions:

Turn broiler on high. Place poblanos on a baking sheet and place under the broiler (about 4 inches from the heat), and broil until skins are blistered. Being sure to rotate throughout the broiling process to ensure the peppers are evenly cooked. Once the skins are blistered, remove from oven, place peppers in a bowl and cover with plastic wrap and allow to stand for 20 minutes.

Peel and discard the charred skins. Remove the stems and seeds and coarsely chop the peppers.

Meanwhile, place a large Dutch oven over medium-high heat, and brown beef roast in batches (searing a nice crust on the outside. I cooked each piece to medium wellness), about 2 minutes per side. Remove beef and keep warm. Once all the beef is browned, reduce heat to medium. Place onions in the pan and saute until tender, about 3 minutes. Add the garlic and cook an additional 30 second to 1 minute, until fragarent. Add butter and mushrooms and saute mushrooms for 5 minutes.

Add broth, tomatoes, cilantro, worcestershire, chili powder, salt, cumin, red pepper flakes, pepper, poblanos, and beef and stir to combine. Bring the mixture to a boil. Once a boil is reached, reduce heat, cover and simmer for 1 1/2 hours, until beef is tender. Add potatoes and cook for an additional 20-30 minutes, until potatoes are tender.

Ladel soup into bowls and top with additional cilantro, if desired.

Recipe source: Adatped from My Baking Addiction originally from Taste of Home

Cheesey Jalapeno Corn Chowder

March 5, 2013 by Lynsey 2 Comments

It’s March, it’s the verge of spring but you definitely couldn’t tell by looking at the weather. Extreme cold, snow storms and blizzards have been bombarding the nation with no mercy. Just when we think there’s a break in store another round of winter weather starts coming through with a vengence. And one of the first things that comes to mind when cold weather comes around is comfort food. Like a big, hot, steamy bowl of soup or chowder.

I enjoy making all sorts of soups, stews, and chili for us to enjoy throughout the cold winter months. I love enjoying the classics that I’ve made for years, but I’m all the time looking for new recipes to try. When I saw this cheesy jalapeno corn chowder on Fantastical Sharings of Recipes, there wasn’t a question of if I wanted to make it, it was a matter of when could I make it. My mouth was watering after reading the title. How could this not be good? Cheese. Jalapenos. Corn. Bacon. Come on, a match made in heaven, right?

So when Liz of Books-N-Cooks approached me and asked if I would be interested in guest posting on her blog, I instantly knew what I wanted to make. I wanted to make this soup to share with her and all of her reader’s in honor of her new,precious baby girl Sophie. I know welcoming a new baby in the world is definitely an exciting time, but it’s also a time full of adjustment and the ~~occasional~~ sleepless night. During this time meals that are simple, yet satisfying and can be stretched over a few days are essential. Soups fit that bill perfectly. Most are easy to assemble, filling and they develop more flavor as they sit.

I met Liz when we attended Mixed in Virginia last November. Not only did we room together, attend most of the same sessions, we also toured the grounds together and took in the sites of scenes from Dirty Dancing. Liz is a sweetheart and we instantly hit it off at the conference. We’ve continued to stay in touch since the conference and we chat often. I had so much fun getting to meet her and I know we will continue to stay in touch!

So now head on over to Liz’s blog to get the recipe for this delicious chowder! While you’re there be sure to check out all of her delicious recipes as well as her book reviews. Her blog is called Books-N-Cooks for a reason! Stay in touch with her on Twitter and Facebook.

Congratulations, again Liz. Sophie is a doll!

Broccoli Cheese Soup

January 4, 2013 by Lynsey Leave a Comment

I’m not sure what it is but cold weather and frost on the ground makes me crave comfort food. Food that warms you up inside and makes you feel all cozy. The weather we’ve had lately has definitely been comfort food weather. That weather where you want to put on your pj’s, cuddle up on the couch, cover up, eat a big bowl of soup and watch t.v. You know what I’m talking about! There’s nothing better, right?

When I think of comfort food I think of mom’s home cooking, chicken and dumplings, and soups, just to name a few things. To me, this broccoli cheese soup definitely falls into the category of comfort food. Cheesy, creamy goodness with pieces of broccoli in every bite. Yum.

I love this recipe for so many reasons. It’s simple, quick to put together, hearty and satisfying. It’s great for a cozy, weekend meal but quick enough to assemble for a weeknight meal, as well. The best part, though-it’s a one pot meal! Saute the onions and garlic, add the liquids, seasonings and veggies and simmer. Add the cheese and serve. We enjoyed this with a few, thick slices of buttery, toasted bread but it would also be delicious in a bread bowl!

Broccoli Cheese Soup

Ingredients:

1 Medium onion, diced
1 Clove garlic, minced
4 Heads broccoli, cut into florets
1/2 Cup (1 stick) butter
4 Cups whole milk
2 Cups half and half
1/3 Cup flour
Pinch nutmeg
Pinch red pepper flakes
Fresh ground black pepper
Salt
1 1/2 Cups shredded Monterrey Jack cheese, plus more for serving
1 3/4 Cups shredded cheddar, plus more for serving
Chicken broth, if needed

Directions:

Place a large stock pot, or Dutch oven, over medium heat and add butter. Once the butter has melted add the onions and saute for 3-4 minutes, until translucent. Add the garlic and cook another 30 seconds, until fragrant. While stirring continuously, add the flour until combined. Continuing to stir, slowly add the milk and half and half until combined. Add the broccoli, nutmeg, salt and pepper and stir to combine.

Reduce heat to low. Cover the mixture and allow to simmer 20-30 minutes, stirring occasionally. Once the broccoli is tender add the cheese and stir until melted. Taste the soup, adjust seasonings if needed.*

Ladel into bowls, top with more cheese and serve.

*If soup is too thick add chicken broth or milk, to achieve the desired consistency.

Recipe source: barely adapted from The Pioneer Woman

Loaded Baked Potato Soup

December 5, 2012 by Lynsey Leave a Comment

I am and always have been a sucker for potato soup. What’s not to love; a starchy potato soup piled high with bacon and cheese. How could anyone not love it? When I was younger, I would always stay with my Grandma after school until my mom and dad got off work. Sometimes their schedules were so that I would end up eating supper at my Grandma’s house. I can’t tell you how much my heart pounded with joy when I would eat with my Grandma and she would make her delicious potato soup. Folks, her soup ruined me. I’m quite positive it turned me into a potato soup snob. If there is such a thing! It was thick, but not too thick, creamy, with chunks of potatoes, carrots and celery. It was truly out of this world.

I’ve tried various potatoe soups, both at home and at restaurants and very few have come close to the goodness of my grandma’s. Until now. When I saw the recipe for loaded baked potato soup on Josie’s blog and read her description I knew I had to make this soup! And soon. This soup takes the basic potato soup and amps it up…oh, a few hundred notches. The base is still the same; potatoes and milk or cream, but then adds some bacon, cheese, chives, and sour cream. Now you’ve got a comforting soup that has all the goodness of a loaded baked potato.

This soup takes very little time to prep. After the chopping and cutting is done, simply combine everything in the slow cooker and allow to cook for a few hours. Remove some of the potatoes, puree them and add back to the mixture. Stir in all the extras; bacon, cheese, sour cream and chives and serve. This is the perfect soup to enjoy on a chilly fall or winter day.

Loaded Baked Potato Soup

Ingredients:

8 Slices thick cut bacon, roughly chopped
1 Large, white onion, minced
5 Clove garlic, minced
4 Cups low-sodium chicken broth
2 Tbsp all-purpose flour
3 Lbs Russett potatoes (approximately 6 medium potatoes) peeled and cut into 1/2inch cubes
1 Cup shredded sharp cheddar cheese, plus more for topping
1 1/2 Cups shredded monterey-jack cheese
1/2 Cup heavy cream
1/2 Cup sour cream
1/2 Cup milk
Salt and pepper, to taste
1/4 Cup sliced scallions

Directions:

Place bacon in a 12 inch skillet over medium heat, and cook until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel lined plate and set aside. Reserve 2 tablespoons of the bacon drippings and discard the rest.

Place the minced onion in the pan with the bacon drippings and cook over low-medium heat until tender and translucent, about 6-7 minutes. Add the garlic, salt and pepper and cook until fragrarent, an additional 30 seconds to 1 minute. Add flour and stir to combine, cook for 1 minute stirring constantly. Once the ingredients are combined, slowly add 1 cup of chicken broth, whisking constantly. Cook until mixture begins to thicken then transfer to the slow cooker.

Add the potatoes and remaining chicken broth to the slow cooker, as well as 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Turn slow cooker on low and cook for 5-7 hours, until potatoes are tender (I cooked mine for about 8 only because I was at work).

Transfer 3 cups of soup to a medium bowl, add cream and lightly puree using an immersion blender. Return the puree to the slow cooker, along with cheese and sour cream and stir to combine. Allow the soup to sit until heated through and cheese is melted, about 10 minutes.

Place bacon in the microwave and heat. Taste soup and adjust seasonings if necassary. Using a ladl, place the soup in bowls and top with bacon, sour cream, scallions and more cheese.

Recipe source: adapted from ATK’s Slow Cooker Revolution via Pink-Parsley

Salsa Verde Chicken and Dumplings

March 1, 2012 by Lynsey Leave a Comment

I don’t know about you, but the weather here has been very spiratic, to say the least. We’ve seen 80 degree weather at the beginning of the week then been in the 30’s by the end of the week. Not only is this weather an open invitation for colds, coughs and all that other fun stuff but it’s also a pain trying to get a meal plan together. Our meals plans have been as extreme as grilling burgers outside one night and cuddled up in cozy clothes eating soup, stew or chili the next night. I guess a perk to this weather is if you really have a craving for summer inspired food and a cozy, comfort food all at the same time you can plan your menu accordingly.

I came across this recipe on Pink Parsley last year. From the moment I saw it I knew this was a must to make. I have made it a few times and we have absolutely loved it, but I haven’t shared it with you (don’t me mad!) until now because I just couldn’t get any pictures that I just loved. Well, I made it again during one of our many cold spells and finally got some pictures I was pleased with. So without further or due, here is a delicious meal perfect for any day of the week the fuses together two delicious foods.

Chicken and dumplings are quickly becoming a staple in our meal plans. Mexican food, um, yes please! Combining the comforts of chicken and dumplings and the flavors inspired by Mexican food, simply brilliant. That’s exactly what has been done here and let me tell you, it’s wonderful spin on a classic. This meal brings it all to the table, the creamy soup base that is so familiar to the classic chicken and dumplings. Then things are lived up and the flavors are truly amped up with the addition of the spicy salsa verde and the bright earthiness from the cilantro. This truly becomes a one pot meal with the addition of vegetables and protein.

This meal is a crowd pleaser and the flavors can be adjusted to suite any taste. This meal is quick enough for a weeknight but just as perfect for one of those lazy weekend days when you want a satisfying meal but you don’t want to be in the kitchen for hours and hours.

Salsa Verde Chicken and Dumplings

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
1/2 Large onion, diced
2 Cloves garlic, minced
1/2 Cup + 2 Tbsp all-purpouse flour
1 Can (14 ounces) low-sodium chicken broth
2 Cups (16 ounces) salsa verde, homemade or store bought
1 (5ounce) can evaporated milk
1 Cup corn kernels
1 Rotisserie chicken, remove skin and debone meat (approximately 6 cups)
1/3 Cup chopped cilantro
2 Scallions, minced
Kosher salt and black pepper

For the dumplings-
1 Cup milk
3 Tbsp unsalted butter
1 1/2 Cups all-purpose flour
1/2 Cup cornmeal
1 Tbsp baking powder
3/4 Tsp salt
1/4 Cup thinly sliced scallion greens
1/4 Cup chopped cilantro

Directions:

Place butter in a medium, heatproof skillet. Place skillet over medium heat and allow the butter to melt. Once the butter has melted, add onions and cook until softened and translucent, about 5-8 minutes. Add the garlic and cook an additional 1-2 minutes. Add the flour and whisk to make a paste. In a medium bowl combine the chicken broth, salsa verde, and evaporated milk. Whisk to combine then add to the onion garlic mixture and whisk to combine. Whisk vigorously at first, to ensure there is no clumping, once the ingredients are well mixed allow the sauce to simmer and thicken, stirring occassionally.
Once the sauce has thickened add corn, chicken, and herbs and stir to combine. Season, to taste, with salt and pepper. Keep ingredients over medium heat until heated through. Remove from heat and cover to keep warm.

Pre-heat oven to 400 degrees.

To make the dumplings-
Place milk and butter in a small saucepan and heat until the mixture is steaming. In a separate bowl mix the flour, cornmeal, baking powder, salt, scallions and cilantro. Add the milk to the flour mixture and stir to form a smooth yet firm dough.
Using a tablespoon, scoop the dough and add to the chicken soup mixture. Once all the dough is added, place the skillet over medium-hight heat and allow to warm. Once the mixture is heated through, cover and transfer to the pre-heated oven. Bake until dumplings are thoroughly cooked, about 15-20 minutes. Serve immediately.
Recipe source: adapted from One Dish Dinners via Pink Parsley

Chicken and Dumplings

February 22, 2012 by Lynsey 1 Comment

When I think of classic comfort foods one of the first things that comes to mind is chicken and dumplings. Here is the south, chicken and dumplings seems to not only be comefort food but a staple in everyone’s recipe box. Although I am a true southern girl, I have a confession, I didn’t grow up on chicken and dumplings and until recently I haven’t been their biggest fan. Both mine and Spencer’s tastes are pretty much on the same page, except when it comes to chicken and dumplings. See, chicken and dumplings rank right up there with red beans and rice for Spencer, he absolutely LOVES them. Until recently, he has never requested that I make this dish simply because he knew I didn’t really care for it. When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn’t want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!

After doing my “homework” I finally came across an original recipe from a fellow Nestie and blogger, Jessica. I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious. Both winning combinations! I can honestly say I’m now converted and an avid fan of chicken and chicken and dumplings. This recipe turned out delicious. It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time. The truly is the utlimate comfort food. Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal. It didn’t take long, he not only finished his first bowl but went back for seconds! If that’s not a stamp of approval I don’t know what is! I’m so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.

The only change I may make the next time, and there will be a next time, would be with the dumplings. These dumplings were delicious and very simple to make but next time I want to push myself and make a more classic version of the dumpling. The kind where you make the dough, chill it, roll it out, cut it and then add it to the soup to cook. A very minor change that really isn’t necassary, just something I want to attempt!

Chicken and Dumplings

Ingredients-

1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth

For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste

Directions-

Place a large Dutch oven or stock pot over medium heat and add the butter. Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender. Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.

Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine. Using a pastry blender or fork, cut in the cubed butter until dough is crumbly. Add the milk and stir to make a soft dough. Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened. If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.

Remove the sprigs of thyme before serving. Serve immediately.

Recipe source: adapted from Sunny Side Up In San Diego

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