Have you ever been to Five Below? That place is a maze of
awesomeness, it’s just like the dollar store but the stuff lasts two weeks
instead of just one, and costs $5 or less. I happened to be poking around there
recently and came across this Irish Cook Book.
Earlier this week I had a really awesome spring cold. The kind that feel like a bomb went off in your sinus cavity, yeah it was pretty fun. So on Monday I decided to make myself some chicken soup and use the herb dumpling recipe from this book.
- 1 tbs oil
- 2 tbs unsalted butter
- 4 carrots, chopped
- 1 onion, chopped
- 3 large celery ribs, chopped
- 1 tsp dried thyme
- 3 tbs all purpose flour
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp pepper +more to taste
- 1 lb cooked chicken, shredded or chopped
- 1 cup frozen peas
- Salt to taste
- For dumplings:
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbs flat leaf parsley, finely chopped
- 1 tbs chives, finely chopped
- 1 tsp pepper
- 2 tbs softened butter
- 1 egg
- 2 tbs milk
- In a thick bottomed sauce pan Heat oil, and melt butter.
- Add carrots, onion, celery and thyme and cook for 3-4 minutes, or until the onion begins to soften.
- Stir in flour until well blended before adding broth.
- Bring to a boil, and then reduce to a simmer.
- Add bay leaf, pepper, and chicken. Continue to cook, stirring occasionally for 15 minutes.
- Meanwhile sift together flour, baking powder, salt, pepper, and herbs for dumplings. With a fork blend in butter, until it begins to forms loose crumbs. Carefully stir in egg and milk until a dough forms. With lightly floured hands form 2 inch diameter dumplings.
- After 15 minutes stir frozen peas into the soup and continue to cook for another 5 minutes.
- Add dumplings and allow to cook for 2-3 minutes, or until they begin to float.
- Remove bay leaves, adjust seasonings, and serve warm.