Tag Archives: Soup

Chicken and Dumplings Recipe by Ree Drummond

Yesterday we tried Ree Drummond’s Chicken and Dumplings recipe. I made a few small modifications, described below, but other than that it’s one of the best Chicken and Dumplings recipe I’ve ever tried. And it’s so simple to make.

I watch Ree Drummond on Food Network TV quite often and really enjoy the show. I’ve found that the two of us have similar flavor palates. I thoroughly enjoy country style foods, especially during winter!

To see Ree Drummond’s original recipe, click here. There you can see exactly how she makes it and the small variations in the way I made it.

Other ways to see more from Ree Drummond:

Below you will find Ree Drummond’s original recipe with the few small modifications and comments I made – clearly marked.

One great thing about Ree’s version is, you can make it in 1 1/2 hours and eat. Very convenient! One of the changes I made is to simply slow the process down and let all the flavors meld together.

Ingredients

Chicken:
  • 2 tablespoons butter
  • 2 tablespoons olive oil (Bob – I used bacon grease instead of Olive Oil. I feel the bacon grease tastes better in this type of soup)
  • 1 whole chicken, cut into pieces (cut-up fryer) (Bob – I will do this next time. When I made this the only thing I had at the time was 6 boneless/skinless chicken thighs. Worked great but I would like the different types of meats in a whole chicken.)
  • Salt and freshly ground black pepper
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced celery
  • 1 medium onion, finely diced (Bob – I used a yellow or Spanish onion.)
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon turmeric (Bob – my favorite addition to the recipe Ree, I haven’t used this in other chicken and dumpling recipes.)
  • 6 cups low-sodium chicken broth
Dumplings:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 heaping tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups half-and-half
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced fresh parsley, optional
  • Salt, as needed

Directions

  1. For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.
    (Bob – as indicated above, I used bacon grease instead of Olive Oil. This is a personal preference and I’m certain Olive Oil will work perfectly. I also used boneless/skinless chicken thighs; only because that’s what I had on hand.)
  2. In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.
    (Bob – I started my cooking a few hours before dinner so I slowed this process down. At a lower temperature, I sautéed the veggies added (homemade) chicken broth and let it simmer for two hours – letting all those wonderful flavors mingle.)
  3. For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.
  4. Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.
  5. Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

As you can see, the few changes I made don’t alter Ree Drummond’s recipe, more the process. Anytime I make a soup, I slow the process down so all the flavors have a chance to mingle.  I didn’t make and changes to the dumplings at all, they were perfect.

Give it a try and let me know what you think! Also, I hope you take the time to visit Ree Drummond’s site to see all of the amazing recipes she has posted.

Until then #Foodie

Kale, Sausage and Potato Soup

Rainy days and soup.  IMHO, that’s comfort food at its best.

Kale?  I always thought Kale was inedible and even rarely used as a garnish.  However, I remember my first experience eating Zuppa Toscana Soup at Olive Garden.  All of my previous thoughts about Kale went away.  That soup was amazing.  And served with their garlic sticks? ~oh my~

Yesterday we had some pretty torrential storms and there are more in our forecast for today.  So I thought I would make this soup with garlic crostini’s.

I hope you love it!

Ingredients

2 bunches fresh kale, torn into bite size pieces
2 pounds Italian sausage
3 pounds red potatoes, sliced thin
1 yellow onion, fine dice
3 cups chicken broth (I prefer low sodium so I can control the amount of salt)
2 cups whole milk
4 cups half-and-half
1/4 cup heavy cream
Sprigs fresh thyme
1 sprig fresh oregano (removed from stems)
1/2 teaspoon red pepper flakes (optional)  If you use a sweet Italian sausage, you may wish to add these.  I use a hot Italian sausage so this isn’t needed.
Salt and fresh ground pepper to taste

Directions

Tear the Kale in to bite size pieces and set aside.

Fill a pot with water, liberal amount of coarse kosher salt and sprigs of thyme.  Boil the sliced red potatoes for 10 minutes.  Drain and set aside.

2015-10-19 17.30.44In your favorite soup pot, remove the Italian sausage from the casing, break apart and brown.  If you find there is an excessive amount of fat, drain it off before adding the onion.  Now add the onion and cook for another 3 to 5 minutes.

2015-10-19 18.00.22Add the red pepper flakes (optional), oregano, chicken broth, whole milk and half-and-half.  Simmer, on low to medium, for 30 to 40 minutes.

2015-10-19 18.14.15(Note – while the soup is simmering, you can prepare your crostini’s)

Add sliced red potatoes, heavy cream and kale.  Simmer for another 10 to 15 minutes.  Serve and enjoy!

2015-10-19 18.54.32

 

Split Pea Soup

There have been a few times in my life when I ask “where have you been all my life?”.  Okay, okay its happened more than once.  But my point is, why do I wait so long before I make this soup?  Sure, I live in Arizona now, and its hot; but who cares?  Peas and ham make a perfect relationship; and I’m always looking for a new relationship…

Today’s relationship is about peas and ham… ~yummm~

So here it is…

When you decide to make this, sit outside, relax and enjoy!

Ingredients

16oz Pachage Your favorite Dried Split Peas
Whatever you do, don’t use cheap split peas!
4 cups Water
3 Large Russet Potatoes
Peeled and cubed
2 Large Yellow Onions
Small dice
2 Carrots
Fine dice
4 cups Ham
Yes, include the ham bone too!
1/2 cup Diced celery
4 cups Chicken broth
1 teaspoon Dried marjoram
1 teaspoon Poultry seasoning
1 teaspoon Dried sage
1 teaspoon Fresh cracked pepper
1/2 teaspoon Dried basil
1/2 teaspoon Salt

Directions

I know, your split pea package says, no soaking necessary.  I don’t buy it.  I soak them for about 4 hours before I do anything with them.  Makes them nice and tender.

Combine all ingredients in a large pot.  Bring to a boil.  Once you have it boiling, turn the heat down to a low simmer.  Let simmer, stirring every now and then, for 2 hours.

Enjoy!