Stuffing is the best part of Holiday dinners, don’t try to tell me otherwise! This Chicken and Stuffing Dumpling Soup is an homage to my favorite side-dish.
Chicken Soup with Stuffing Dumplings
Stuffing is the best part of Holiday dinners, don't try to tell me otherwise! This Chicken and Stuffing Dumpling Soup is an homage to my favorite side-dish.
- 1 medium bowl
- 1 Dutch-oven soup pot
- 1 wooden spoon
- 1 medium non-stick skillet
- 1 silicone spatula
- 3 tbsp extra-virgin olive oil divided
- 1 cup celery sliced into half moons
- 1 cup carrots cut into coins
- 5 garlic cloves peeled and minced
- kosher salt
- freshly ground pepper
- 6 cups chicken or turkey stock best quality; homemade is ideal
- 2 cups leftover stuffing
- 1 egg lightly beaten
- 2 cups roast chicken or turkey great to make with leftovers!
- 1 cup spinach packed
- Warm 2 tablespoons extra-virgin olive oil in a Dutch oven over medium heat. Take care not to burn the olive oil! When hot but not smoking, add celery and carrots; cook until softened, about 4 minutes. Add garlic and stir until fragrant, about 1 minute.
- Sprinkle carrots and celery with Kosher salt & black pepper; stir to coat. Add a couple sprigs of thyme (or whatever seasoning you like) and pour in the chicken stock; bring to a boil, reduce heat, and simmer for 10 minutes.
- Meanwhile, let's make the stuffing balls. Add stuffing to a medium bowl and sprinkle with ½ tsp each Kosher salt and black pepper. Pour lightly beaten egg overtop; mix with clean hands to combine. Let it sit for a few minutes before rolling the balls. The mixture should feel wet. Roll into "golf balls" and repeat until mixture is done. Warm remaining 1 tbsp olive oil in a non-stick skillet over medium heat. Pan-fry stuffing balls in batches, flipping until brown on all sides, about 2 minutes per side.
- Add chicken to the pot and continue cooking for another 3 minutes. Add the spinach and stir; remove from heat immediately.
- Ladle into bowls and top with stuffing balls.