Hearty Chicken Soup with Dumplings

  • Active Time 20m
  • Total Time 55m

Serves 6

ingredients

  • 1/2 cup pearl barley
  • 1/2 pound frozen lima beans (broad)
  • 2 tablespoons oil
  • 2 pounds 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 zucchini, chopped
  • 8 cups chicken stock
  • 1/2 cup tomato paste
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper
  • For the Dumplings:
  • 1/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup grated Parmesan
  • 4 tablespoons cold butter, grated
  • 1/2 cup water

directions

Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove the skins.

Heat the oil in a large saucepan, add the chicken in batches and cook until well browned all over - this is important to achieve color and flavor. Remove the chicken to a plate. Add the leeks, garlic, celery, carrots and zucchini to the pan. Cook, stirring, until the leeks are soft. Add the chicken stock and tomato paste and 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 the 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 and 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2726

nutrition information per serving

699 calories; 19g total fat; 109mg cholesterol; 656mg sodium; 74g carbohydrates; 15g fiber; 56g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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