Chicken Soup w/ Cheddar Dumplings

Just like mom used to make

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 200C. Pre-heat Le Cruset or oven safe pot to medium.

Step 2

Thinly dice shallot, leek, carrot, celery, put in bowl. Finely chop garlic, add to ramekin with herbs. Peel and dice sweet potato into 1/4 inch cubes. Slice bacon into thin lardons.

Step 3

Add bacon lardons to hot pan, add small drizzle olive oil if it isn’t fatty enough to avoid sticking. Once fat is rendered (3-4 minutes), add shallot, leek, celery, carrot mixture with a pinch of salt. Cook for 10 minutes over medium heat.

Step 4

Add garlic and all herbs for 1 minute. Add stock and deglaze pan, get all the flavor off the bottom. Add sweet potatoes and chicken meat, bring to a boil. Add lid and cook for 15 minutes on low heat.

Step 5

While soup cooks, make dumpling dough. Add all dry ingredients to food processor. Add cold butter in small pats, then blitz food processor until well combined. Transfer mix to standing mixer with dough hook. Mix on low speed, slowly pour milk into flour/butter mix. Once combined add grated cheese. Mix again until combined.

Step 6

Spoon dough into soup, using tablespoons, forming dumplings. Make sure dumplings are covered by liquid, add more stock if needed. Add pot to oven for 20 minutes for dumplings to bake. Check dumplings are done by poking with a toothpick, should come out clean. Optionally you can grate more cheese on top of the dumplings & soup and brown under the broiler. Otherwise soup with dumplings, as is and enjoy!