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Southern chicken and dumpling soup
Ingredients
Homemade dumplings:
- 1-1/4 cups (310 mL) all-purpose flour
- 1 teaspoon (5 mL) granulated sugar
- 1/2 teaspoon (2 mL) salt
- 1/2 cup (125 mL) water
Island gurl seasoning salt:
- 2 tablespoons (30 mL) fine sea salt
- 1 tablespoon (15 mL) garlic powder
- 1 teaspoon (5 mL) onion powder
- 1/2 teaspoon (2 mL) ground cumin
- 1-1./2 teaspoon (7 mL) smoked paprika
Southern chicken and dumpling soup:
- 12 pieces boneless, skinless chicken thighs
- 1/2 cup (125 mL) red wine vinegar
- 1/2 cup (125 mL) Island Gurl Seasoned Salt (see recipe)
- 1 cup (250 mL) canola oil
- 3 tablespoons (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 teaspoon (2 mL) fresh thyme leaves
- 2 teaspoon (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 tablespoons (30 mL) all-purpose flour
- 1 cup frozen peas, thawed
- 1 teaspoon (5 mL) hot pepper sauce
- Salt to taste
- 1/4 teaspoon (1 mL) white pepper
- 1/4 cup parsley for garnishing
Native skillet cornbread:
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) yellow cornmeal
- 1 cup (250 mL) granulated sugar
- 2 teaspoons (10 mL) baking powder
- 1/2 teaspoon (2 mL) baking soda
- 1/2 teaspoon (2 mL) salt
- 1/2 cup (125 mL) sour cream
- 2-1/4 cups (560 mL) coconut milk
- 4 strips bacon, cooked and crumbled (reserving drippings)
- 1 cup (250 mL) fresh or frozen corn kernels, thawed
- 1/2 cup (125 mL) frozen grated coconut, thawed
- 1/4 jalapeno, diced (seeds removed and discarded) (optional)
- 2 tablespoons (30 mL) butter
Directions
Homemade dumplings:
- In a medium bowl, combine flour, sugar, and salt. Slowly add water while mixing with your hand to form the dough.
- Dust a clean surface with flour and knead the dough a few times.
- 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.
Flag dumplings:
- 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.
Island gurl seasoning salt:
- Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.
Southern chicken and dumpling soup:
- 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.
- In a large skillet, heat oil over medium-high heat, sear the thighs until golden on both sides for approximately three minutes per side. Set aside on a plate.
- In an 8-quart (8 L) pot, melt butter over medium heat. Add onion, celery and garlic and cook, stirring, for two to three minutes.
- 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.
- 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 ten minutes, add peas.
- 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 five minutes.
- Add hot pepper sauce, (taste before seasoning), garnish with parsley. Serve with Cornbread.
Native skillet cornbread:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt and form a well in the center.
- In a small bowl, whisk together sour cream, buttermilk, and bacon drippings. Pour two cups (500 mL) of this mixture into the center of the flour mixture and mix well to combine.
- Fold in bacon, corn, coconut, and jalapeno (if using).
- In a 10-inch (25 cm) cast-iron skillet, melt butter. Pour batter into the skillet and level with a spatula. Pour remaining milk mixture over batter and bake, about 30–35 minutes or until the center is firm to the touch.
- Let cool for five minutes and serve warm.
