Baby, it’s cold outside! Keep warm with a bowl of delicious southern-style Chicken and Dumplings made with light, fluffy dumplings in a rich broth loaded with chicken, vegetables, and fresh herbs. It’s pure southern comfort in a bowl.
6 tablespoons butter
1 large onion, small dice
6 medium carrots, peeled, cut crosswise into thin rounds
2 ribs of celery cut into small dice
2 tablespoons fresh thyme, divided
2 ¼ cups flour, divided
2 boxes sodium free chicken stock
Kosher salt and
freshly ground pepper
8 boneless, skinless chicken thighs, cut into thin strips
2 tablespoons chopped fresh parsley
2 teaspoons baking powder
4 tablespoons chilled vegetable shortening, cut into cubes
1 cup whole milk
In a 5- to 6-quart heavy pot with a tight-fitting lid, heat butter over medium. Add onion, carrots, celery and 1 tablespoon of fresh thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, constantly stirring; season with salt and pepper. Nestle chicken and parsley in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
To make the dumplings: In a medium bowl, whisk together remaining 2 cup flours, baking powder, and 1 teaspoon salt. Using a pastry cutter or two knives, cut in the shortening into the flour until the flour is just mealy. Gradually stir in the remaining thyme and milk until the dough just holds together to form a moist and soft batter.
Drop the batter by rounded tablespoons in the simmering liquid, keeping them spaced apart. Simmer uncovered for 10 minutes, then cover and simmer until chicken is tender and dumplings are firm 10 minutes. Makes 10 servings.
The combination of butternut squash and sweet potato is heavenly and creates a smooth luscious soup. With the addition of cardamom and Vouvray Wine, the flavor is rounded out with sweet and acidic notes. If you want to skip the cream, this soup is so thick you can just substitute with ½ cup of more stock. If you’re not fond of sage and apples, we’ve included below the recipe some other great ideas for other soup accompaniments! Vouvray Wine can be substituted with any sweet acidic white wine.
3-1/2 tablespoons butter
2 cups chopped white, sweet onion
2 garlic cloves
1/2 cup white wine (we used Vouvray)
6 cups butternut squash, peeled, seeded, cubed into 3/8″ cubes
3 cups sweet potato, peeled, cubed
6-8 cups unsalted chicken or vegetable stock
1 teaspoon ground Cardamom
1/2 cup cream
Fresh ground pepper
In a stock pot melt the butter over medium heat. Add the onions with a pinch of kosher salt and sauté until soft, about 10 minutes. If the onions start to brown, reduce the heat; you want to just “sweat” them. When the onions are soft, add the garlic, cook for 30 seconds, then add the wine. Increase the heat and cook until the wine evaporates. Add the squash, sweet potato and six cups of stock. The vegetables should be completely covered in stock so add a little more if you need it. Bring to a simmer, then reduce and cook, uncovered, for 1 hour or until the vegetables are soft. Mash with a potato masher then using an immersion blender or a counter top blender, blend everything until smooth. Add 1 teaspoon salt and 1/4 teaspoon pepper or season to your preference. Whisk in the cardamom and cream. Serve in warm bowls and add your favorite accompaniments shown below.
Accompaniments – choose your favorite, or mix and match to combine them!
Crème Fraîche and Fried Sage Leaves
Sauté 4-5 small sage leaves in 1 tablespoon of olive oil until crisp; cool on paper towels then crumble. Top the soup with 1 tablespoon of Crème Fraîche and add a pinch of fried sage leaves and fresh ground pepper.
Sour Cream and Toasted Pepitas (shelled pumpkin seeds)
Preheat the oven to 350 degrees. Place 1/4 cup of pepitas on a small sheet tray. Toast for 10 minutes. Add a tablespoon of sour cream to the bowl of hot soup. Let the sour cream melt for 30 seconds, swirl the sour cream with a fork then add the toasted pepitas.
Apples & Fried Sage Leaves
Preheat the oven to 350 degrees. Combine one small Granny Smith apple, peeled and cubed, with 1/4 teaspoon cinnamon and 2 teaspoons melted butter. Place on a sheet tray and bake for 20-25 minutes or until the apples are tender. Place the apples, mounded in the center of a shallow, warm soup bowl, then add the soup around the apples leaving an “island” in the middle. Use the directions above to make fried sage leaves. Use the leaves whole or crumbled.
Sous Vide Apples & Fried Sage Leaves
Combine one small Granny Smith apple, peeled and cubed, with 1/4 tsp cinnamon and 2 teaspoons small diced butter. Vacuum pack and cook sous vide for 30 minutes at 185 degrees. Place the apples mounded in the center of a shallow, warm soup bowl. Add the soup around the apples leaving an “island” in the middle. Use the directions above to make fried sage leaves. Use the leaves whole or crumbled.
Zingy and sweet, our Ginger Pumpkin Soup has all the spiciness of fall. Loaded with layers of flavor, our recipe could be served for a special event or a simple weeknight dinner. Sugar Pie Pumpkins are the best choice for this recipe. You can finish the soup with either coconut milk or cream. However, we must say, the coconut milk makes this soup exceptional.
6 lbs of pumpkin, cut pumpkin(s) in half and remove the seeds and stringy interior
kosher salt and pepper
4 tablespoons of butter, divided
2 medium onions, cut into 16ths
2 medium apples (2-1/2 to 3″ in diameter) peeled and cored, cut in chunks
3 tablespoons of fresh ginger, grated
4 garlic cloves, minced
6 cups unsalted chicken stock
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 pinch cayenne pepper
1 pinch cinnamon
1-1/2 cups coconut milk or cream
Crème Fraiche or Sour Cream
Preheat the oven to 375 degrees. Cut the pumpkin(s) in half; scoop out the seeds and stringy parts. Lightly salt and pepper the flesh. Place the pumpkin(s), cut side down in a large baking pan. Fill with ½ inch of water, cover with foil and bake for 1 hour or until the flesh is easily pierced with a small paring knife. Remove from the pan and set aside to cool. When cool enough to handle, scoop the flesh from the outside skins; discard skins.
Melt 2 tablespoons of butter in a large 12″ sauté pan over medium heat. Add the onions and apples. Lightly salt then sauté until the onions are sweet and browned and the apple are soft and browned – about 20 minutes. Add 1/2 cup of brandy and cook until the brandy is completely absorbed.
Heat a large stock pot over medium heat. Melt 2 tablespoons of butter and add the ginger and garlic. Sauté for 3-4 minutes, until softened. Add to the stockpot the pumpkin and the onion and apple mixture. Pour the chicken stock over the vegetables and add cloves, nutmeg, cayenne pepper, and cinnamon. Stir to combine well. Bring the soup to a low boil, then lower the heat to medium and let it simmer 60 minutes. Using a food processor or blender, process in batches to the consistency of a purée. Or use an immersion blender in the stock pot to blend the soup to the consistency of a purée.
Add the coconut milk or cream and season with salt and pepper to taste. If the soup is cool, reheat to warm. Serve in bowls and swirl in a tablespoon of Crème Fraiche or sour cream before serving.