Hearty Chicken Soup with Dumplings

This soup is a meal.  The chunks of veggies and the hearty dumplings will give you a wonderful dinner or Sunday Brunch.  This is the last Chicken Soup recipe for January 2018.  Next month the theme is still on comfort food but we are moving to Beef Stew and just like last month I will find a meatless alternative to even Beef stew!  But before we go we end the month with my favorite Chicken and Dumplings.  This version was a family favorite because my father loved Lima beans.  If you don't try cannelloni beans instead.

Hearty Chicken Soup with Dumplings

Serves 6

1/2 cup pearl barley

1/2 lb frozen lima beans (broad)

2 Tbls oil

2 lbs boneless, skinless chicken breasts, sliced

3 leeks, well-washed, trimmed and sliced

2 cloves garlic, crushed

3 stalks celery, chopped

3 medium carrots, chopped

2 medium zucchinis, chopped

8 cups chicken stock

1/2 cup tomato paste

1/3 cup chopped fresh parsley

1 Tbls chopped fresh thyme

Salt and pepper

For the Dumplings:

1/4 cup cornmeal

3/4 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup grated Parmesan cheese

4 Tbls cold butter, grated

1/2 cup water

Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove skins. Heat the oil in a large saucepan, add the chicken in batches, cook until well browned all over - this is important to achieve color and flavor.  Remove chicken.  Add the leeks, garlic, celery, carrots and zucchini, cook, stirring, until leeks are soft. Add the chicken stock and tomato paste, bring to a boil. Add the barley and simmer, covered, for 20 minutes. Return the chicken to the pan with the beans.

FOR THE DUMPLINGS:

Combine the dry ingredients in a bowl, stir in the cheese and butter and mix well. Add enough of the water to form a soft dough. Drop level tablespoons of dumpling mixture into the simmering soup, cover and simmer for about 15 minutes, or until the dumplings, are cooked through and the barley is tender. Stir in the herbs, season to taste with salt and pepper, serve immediately.

The soup can be prepared a day ahead, however, the barley will thicken the soup overnight. The dumplings are best made just before serving as they will thicken soup also.

To find any recipe featured this month - use the search box and type: ChickJan

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn & Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails