Madison121web

Hometown
GOODNESS
22 • JANUARY 2021
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Chicken & Dumplings
Soup
• 2 tablespoons vegetable oil
• 2 lb. boneless, skinless chicken
breast, cubed
• 1 cup diced yellow onion
• 1 cup sliced carrot
• 3 cloves garlic cloves, minced
• 1 teaspoon salt
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups chicken broth
• ½ cup heavy cream
• ½ teaspoon dried thyme
• 2 bay leaves
• 1½ cups frozen peas
• 4 tablespoons fresh parsley,
minced
Heat oil over medium-high heat in a
6-quart Dutch oven. Add chicken and
cook until browned on both sides.
Remove from pot and set aside. Add
carrot and onion and cook until just
tender, approximately 3 minutes.
Add garlic and stir until fragrant,
about 1 minute. Reduce heat to
medium-low, add butter and flour,
stirring constantly for 3 minutes to
prevent lumps from forming. Add
chicken and any accumulated juices
back to the pot and stir to coat in
the roux. Add chicken broth, cream,
thyme, and bay leaves and bring to
a simmer. Once the soup is at a
simmer, add the frozen peas, cover,
and cook for 15 minutes.
Dumplings
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1⅓ cups heavy cream
In a large mixing bowl, combine
flour, baking powder, salt, pepper,
and cream. Stir until well combined.
Using a large spoon, form dough
into small round 1-inch balls about
(about 15 dumplings). Making sure
they don’t touch, place dough balls
in the simmering soup, then add the
parsley and cover. Let the soup
simmer for 15 minutes, or until the
dumplings are cooked through.
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Potato Soup
• 5 slices bacon, diced
• 3 T butter
• 1 cup diced white or yellow onion
• 4 cloves garlic, peeled and minced
• ¼ cup all-purpose flour
• 2 cups chicken or vegetable stock
• 2 cups milk, warmed
• 1½ pounds Yukon gold
potatoes, diced
• 1 cup shredded sharp cheddar
cheese
• 1½ cup plain Greek yogurt or
sour cream
• 1 teaspoon sea salt
• ½ teaspoon freshly-cracked
black pepper
Heat a large pot over mediumhigh
heat. Add diced bacon and
cook until crispy, stirring occasionally.
Transfer bacon to a separate plate,
using a slotted spoon (if short on
time, dice the potatoes and onion
while the bacon cooks).
Add onion and sauté for 5 minutes,
stirring occasionally, until soft. Stir
in garlic and sauté for an extra 1-2
minutes, until fragrant. Stir the flour
into the mixture and sauté for an
additional 1 minute to cook the
flour, stirring occasionally. Then
stir in the stock until combined,
followed by the milk and potatoes.
Continue cooking until mixture
just reaches a simmer, before it
begins to boil. Reduce heat to
medium-low, cover, and simmer for
10-15 minutes or until potatoes are
soft, being sure to stir the soup every
few minutes so that the bottom does
not burn (the smaller you dice your
potatoes, the faster your soup will
cook).
Once the potatoes are softened,
stir in the cheddar cheese and Greek
yogurt (or sour cream), salt, pepper
and cooked bacon bits. Season with
extra salt and pepper, if needed.
Recommended toppings:
thinly- sliced green onions or chives,
extra shredded cheese, extra bacon,
sour cream
Serve warm, garnished with
desired toppings. Refrigerate for
up to 3 days.