Chicken and Dumpling Soup

This recipe was developed for all the times that I felt like I needed to make something that is just a bowl of pure comfort. What is better than creamy chicken soup and biscuits? It’s the herbs in this soup that really make it, the herbs add a little bit of freshness to such a creamy and filling soup. Next time you’re feeling down make a bowl of this and roll up in a blanket with a good book. It will be sure to change your mood.

Also, feel free to substitute the chicken for turkey! It is literally just as good.

Biscuits:

2 cups self rising flour

3 tablespoons chopped chives

1 1/2 cups heavy cream

In a large bowl toss flour and chives together, slowly mix in the cream and fold the mixture to create layers.. Once it comes together roll out into a 1/2 inch layer and cut into small square or circles with a small cup.

Ingredients for soup:

1 whole chicken, roasted and chicken pulled and set aside.

5 quarts of chicken broth (homemade if you can)

4 cups milk

1/3 cup white wine

1/3 cup flour

4 tablespoons butter

Olive oil for sautéing

3 carrots

4 celery ribs

4 garlic cloves

2 tsp salt

1 Tablespoon onion powder

1/3 cup chopped parsley

Finely chop celery, onion and garlic. Cut carrots into thin rounds.

In a large soup pot heat olive oil and add garlic, onion, celery and carrots. Sauté until fragrant and onions are tender. About 5-6 minutes. Place ingredients in a separate bowl. Return to pan, melt butter and add flour whisk together and make a roux. This should take about 4-5 minutes. Slowly add the white wine and incorporate well and whisk out any lumps. Once incorporated whisk in vegetable broth and milk, bring to a simmer and add chicken and sautéed vegetables. Bring to a simmer again and drop in biscuits. Place a lid on the pot and turn the heat to low and simmer. The biscuits will cook in about 7 minutes. Once they biscuits are fluffy and no longer doughy this soup is done. Top with the chopped parsley and enjoy!