Recipe Background
If you're in a bit of a rush but in need of something hearty, you won't believe what kind of rich, savory flavors you can whip up in under 45 minutes! No-Way Dumplings are the supper surprise you'll be turning to every time this situation comes about, and with one taste, you'll see why. You probably didn't know you could pull together some tender, herby, homemade dumplings in a veggie-ladened, creamy stock this quickly, did you?! Well, now you do! So, the next time you want a serious meal, but you have a time crunch, No-Way Dumplings will help you make what you thought was impossible a reality!
If you're in a bit of a rush but in need of something hearty, you won't believe what kind of rich, savory flavors you can whip up in under 45 minutes! No-Way Dumplings are the supper surprise you'll be turning to every time this situation comes about, and with one taste, you'll see why. You probably didn't know you could pull together some tender, herby, homemade dumplings in a veggie-ladened, creamy stock this quickly, did you?! Well, now you do! So, the next time you want a serious meal, but you have a time crunch, No-Way Dumplings will help you make what you thought was impossible a reality!
Ingredients
For the soup:
- 3 tablespoons unsalted butter
- 1 small sweet onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- kosher salt to taste
- pepper to taste
- 1/2 teaspoon fresh rosemary chopped
- 1/2 teaspoon fresh thyme chopped
- 3 tablespoons all-purpose flour
- 3 cups chicken stock or vegetable stock plus more, to taste
- 1 (15-ounce) can chickpeas drained and rinsed
- 1/4 cup heavy cream
For the herb dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1 large egg lightly beaten
- 1/2 cup buttermilk
- fresh parsley to taste, chopped, for garnish
Directions
- In a large pot over medium-low heat, melt the butter.
- Stir the onions, the carrots, the celery, the garlic, the extra salt, the pepper, the rosemary, and the thyme into the melted butter and cook until the vegetables have softened, about 5 minutes.
- Stir 3 tablespoons of the flour into the vegetable mixture to create a roux. Cook, stirring often, about 5 minutes. Be careful it does not burn.
- Slowly stream 3 cups of the chicken stock into the vegetable mixture, while stirring.
- Increase the heat to medium and cook the soup mixture until it comes to a low boil and it slightly thickens, about 5 minutes.
- Stir the chickpeas into the soup mixture, then stir in the heavy cream. The soup should be lightly bubbling.
- While the soup mixture is cooking, in a large bowl, whisk the remaining flour, the baking powder, the remaining 1/2 teaspoon of the salt, and the poultry seasoning together.
- In a small bowl, combine the egg and the buttermilk, then stir it into the dumpling mixture until it is just mixed.
- Let the dumpling dough stand until ready to use.
- Taste the soup and season with the extra salt and the extra pepper, as needed. If the soup is too thick, add at least 1 cup of the extra chicken stock.
- Drop equal spoonfuls of the dumpling dough into the soup and cook, untouched, about 7 minutes.
- Flip the dumplings and cook the soup, about 7 minutes. If the soup comes to a full boil, reduce the heat so that it is simmering.
- Serve the soup garnished with the parsley.
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