This appetizing soup is the best unpretentious, hearty and wholesome
comforting soup on the planet. Complement it with my native cornbread and
your family will keep coming back for more.
Serves 6
Ingredients
12 pieces boneless, skinless chicken thighs
½ cup (125 mL) red wine vinegar
½ cup (125 mL) Island Gurl Seasoned Salt (see recipe)
1 cup (250 mL) canola oil
3 Tbsp (45 mL) butter
1 large onion, cut into eights
2 stalks celery, cut roughly into 1/2-inch (1 cm) pieces
4 cloves garlic, minced
2 cups (500 mL) cream of chicken soup
1 bay leaf
8 cups (2 L) chicken stock
4 carrots, cut into 1/2-inch (1 cm) pieces
1/2 tsp (2 mL) fresh thyme leaves
2 tsp (10 mL) Italian Melange spice blend
1/2 cup (125 mL) whipping (or heavy) cream (35%)
1 lb (450 g) Flag Dumplings (or rolled dumplings)
2 Tbsp (30 mL) all-purpose flour
1 cup frozen peas, thawed
1 tsp (5 mL) hot pepper sauce
Salt to taste
1/4 tsp (1 mL) white pepper
¼ cup parsley for garnishing
1. Rinse chicken and pat dry with paper towels. Place chicken in a large bowl, add vinegar and season each thigh on both sides with seasoned salt.
2. In a large skillet, heat oil over medium-high heat, sear the thighs until golden on both sides for approximately 3 minutes per side. Set aside on a plate.
3. In an 8-quart (8 L) pot, melt butter over medium heat. Add onion, celery and garlic and cook, stirring, for 2-3 minutes.
4. Add chicken stock, soup, bay leaf, stir and bring to a boil. Add chicken. Reduce heat to simmer. Cover with a lid slightly ajar, stirring occasionally, for 15-20 minutes.
5. Skim the fat from the surface. Add carrots, thyme, Italian spices, cream and bring to a boil. Add dumplings, one at a time, reduce heat to medium, simmer for 10 minutes, add peas.
6. In a small bowl, combine flour and 1/4 cup (60 mL) water, mix to make a slurry. Temper by adding 1 Tbsp of hot soup to the flour mixture, stir then add it to the pot of soup to thicken. Let cook for an additional 5 minutes.
7. Add hot pepper sauce, (taste before seasoning), garnish with parsley. Serve with Cornbread.
Homemade Dumplings
These dumplings are so silky and light that you will barely have to
chew. There are two variations that are really fun to make; our
popular Flag Dumplings (or rolled dumplings) are thin and round, and Spinners resemble
little pigtails. Add it to your favorite soups and stews or even
dessert sauces for the ultimate comfort food.
Makes 1/2 lb (225 g)
Ingredients
1 1/4 cups (310 mL) all-purpose flour
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) water
1. In a medium bowl, combine flour, sugar, and salt. Slowly add
water while mixing with your hand to form the dough.
2. Dust a clean surface with flour and knead the dough a few
times.
3. Pinch off 1-inch (2.5 cm) pieces of dough. Roll each piece
back and forth on the surface (dusted with flour) with your
hand into pigtails or spinners.
VARIATION: For Flag Dumplings, separate 2-inch (5 cm) pieces of dough,
then spread them out with your hands (or roll out with a rolling pin), to make thin circular dumplings.
Set aside on a plate lined with parchment paper. Drop each piece into
the soup separately.
