Chicken and Veggie Soup with Pasta and Dumplings

As much as I enjoy photography and take pride in what I am learning, I certainly recognize there are plenty of food bloggers with shots that far outshine mine. One thing I do try, however, is to not even bother taking pictures of a recipe if I don't have natural light - in the winter, of course, this means I'm doing most of the snapping on the weekends, and therefore my posting rate drops.

When I made this soup a few days ago, I initially wasn't planning on taking any pics. I figured that if the soup was that good, I'd make it again, and I would just blog about it then. After all, the days are finally starting to get longer here in the northeast!

I changed my mind, though, as soon as the spoon hit my mouth. This is just so freaking delicious that I had to share it immediately, bad photo or not.

This made a ton, which was awesome because I devoured it for lunch for a couple of days. It won't be long before I make this again, and I'll probably throw some in the freezer for the next time I'm sick.


Chicken and Veggie Soup with Pasta and Dumplings
slightly adapted from Everyday with Rachael Ray, March 2011

• 2 tablespoons EVOO
• 3 tablespoons butter
• 3 carrots - peeled, halved lengthwise, and thinly sliced
• 1 rib celery, chopped
• 1 medium onion, chopped
• salt and pepper
• 2 rounded tablespoons flour
• 6-8 cups chicken or vegetable stock
• 1 rounded tablespoon dijon mustard
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh tarragon, dill, or parsley
• one 8-oz box biscuit mix, batter prepared according to package directions
• 3/4 cup tiny pasta (I used stelline), cooked
• 1 1/2 cup cooked shredded chicken

Heat a couple of tablespoons EVOO, two turns of the pan, over medium0high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, and onion; season with salt and pepper. Cover the pot and cook, stirring occasionally, until the carrots soften, 7-8 minutes.

Sprinkle the flour on the vegetables and stir for a minute, then whisk in the stock until thickened. Stir in the mustard and peas. Add a cup or so of water if necessary to reach your desired consistency.

Add the chopped herbs to the biscuit batter and combine. When the soup is bubbling, form the batter into small dumplings using two spoons or an ice cream scoop, then drop onto the surface of the soup. Cover the pot with a tight-fitting lid and cook the dumplings, gently stirring occasionally, until just firm, 8-10 minutes. Gently add the chicken and pasta until warm, and serve.