Can you believe that it’s October already and that means it’s time for the October Soup of the Month. This month I’m showcasing a classic dish as a soup. Chicken and dumplings are a family favorite, so I thought that I would create a soup that uses the same tasty ingredients. This Chicken and Dumpling Soup uses basic ingredients like chicken, onions, carrots and celery. If you like comfort food then you have got to try this soup.
There’s still produce growing in the garden but the writing is on the wall. Everything has slowed down significantly and I’m sure that we’ll get a frosty night very soon. Most years our first hard frost occurs in October. It is possible to try to prolong the growing season with row covers and tarps. But usually I just try to harvest as much as possible before that first frosty night. I still have basil to freeze since I had a bumper crop this year. The butternut squash continue to ripen along with tomatoes. And I can’t stop the green beans from growing.
What kinds of produce are still available at the farmer’s market and the grocery store? Since many farmer’s markets stay open through October here is what you might find.
October Produce…
- Winter Squash such as Butternut and Acorn
- Broccoli
- Cucumbers
- Chili Peppers
- Kale
- Corn on the Cob
- Tomatoes
- Pumpkins
- Potatoes
- Apples
- Pears
- Melons
- Blackberries
Depending on where you live there are other fruits and vegetables that might be available to you. Keep an eye out for produce that your family enjoys. Now is a great time to end the harvest season with as much fresh, in season produce as you can find.
This soup is a bowl of comfort on a cold Autumn night. Chicken and vegetables in a creamy soup topped with mini dumplings.
- 1 tbsp olive oil
- 1/2 lg onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 5 carrots, sliced
- 1/2 cup green peas, frozen
- 6 cups chicken broth
- 4 chicken breasts
- 3 tbsp flour
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp butter
- 1/2 cup milk
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Saute the onion in the olive oil for 2-3 minutes. Add the garlic and saute for an additional minute. Add in the celery and carrots and cook for 5-6 minutes.
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Blend in the chicken broth and add the chicken breasts. Cook for 20-30 minutes on medium until the chicken is fully cooked. Remove the chicken, chop and return to pot. Cook for an additional 10 minutes. Add the peas.
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Blend the 3 tbsp flour with 3 tbsp of water to make a paste. Slowly whisk the flour mixture into the soup. Simmer for 10 minutes stirring frequently until the broth has started to thicken.
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For the dumplings, mix the flour, baking powder and salt together. Cut in the butter until it is evenly distributed and smaller than pea size. Stir in the milk to make a dough. Drop by tsp onto the top of the soup. Allow to cook uncovered for 10 minutes, cover and cook an additional 10 minutes. Serve.
Autumn nights are a great time for soup. You might still be able to eat a meal outside and this Chicken and Dumpling Soup will keep you warm. Enjoy!