When we were in Phoenix on Christmas night, my daughter Aubrey made the most wonderful soup from a cook book by Rachel Ray. This is a thick soup, kind of a mix between a soup and a stew. Rachel Ray calls it a "Stoup". (great word, don't you think?)
Yesterday when I had the Dixie Diva's over for lunch, I made them the Chicken Dumpling & Noodle Stoup. It's healthy and delicious, and everyone wanted the recipe.
The original recipe calls for ground chicken. I had ground turkey in my freezer, so I substituted that, and it's every bit as good.
First, saute 3/4 of a sliced large yellow onion with red pepper flakes, garlic, salt and pepper. After about 5 minutes, or when the onions are golden, add the chicken stock and simmer.
Next start a pan of water boiling and add 1/2 C. of penne pasta.
While those two items are cooking, make the dumplings.
In a bowl combine the ground chicken (or turkey) with basil, parsley, egg white, grated onion, lemon zest, and grated cheese.
*I couldn't find fresh basil at the grocery store this time of year so I skipped putting it in. The dumplings still tasted great.
Using a serving spoon, scoop out walnut size spoonful. Use a 2nd spoon to push the dumpling mixture into the boiling stock as quickly as you can.
The last few minutes add the tomatoes, spinach and pasta.
Once the stoup has been ladled into a bowl add a dollop of pesto and some grated cheese.( I used fresh grated Parmesan).
CHICKEN DUMPLING & NOODLE STOUP
1/2 C. short cut pasta such as Penne
2 T EVOO (olive oil)
1 large yellow onion, 3/4 thinly sliced/1/4 grated
1/4 tsp red pepper flakes
3 garlic cloves, chopped
5 C. chicken stock
1 pkg. ground chicken breast
1 C. fresh basil (20 leaves) chopped
1/4 C. fresh flat leafed parsley, chopped
1 egg white
zest of 1 lemon
1/2 c. grated parmigiana/reggiano cheese
1 pt. grape tomatoes
1 12oz. package baby spinach
1/4 C. store bought pesto
Bring medium pot of water to boil, salt it and cook pasta 5 minutes. Drain and reserve.
Heat a large soup pot with oil. Add sliced onion, red pepper flakes, garlic, salt and pepper. Cook stirring frequently for 4-5 minutes or until onions are tender and golden.
Add the chicken stock and bring to a boil, then turn down heat to medium low and simmer while you make the dumplings.
In a mixing bowl combine ground chicken, basil, parsley, egg white, grated onion, lemon zest, grated cheese and a little salt and pepper. Mix well.
Using a serving spoon, scoop out a walnut sized spoonful, then use a 2nd spoon to push the chicken mixture into the stock. Work as quickly as you can to get all the balls into the stock.
Shake the pan to settle the dumplings. Cover and cook 5 minutes or until the chicken is cooked through. Add the tomatoes, pasta and spinach to the soup and cook 2-5 minutes more.
Ladle soup into bowls and top each one with a dollop of pesto and more grated cheese.
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