Some foods are just harder to get kids on board with. Beef and chicken were challenging ones with mine for a while…until I introduced bones, and then they were in. Vegetables aren’t happily received by Trevor unless they are doused with an awesome sauce. And then there’s soup. We’re still working on soup.
Here’s how this one went down…
Trevor: Mommy, I’m staaaarving.
Me: I know, Sweetie. It’s cooking.
Trevor: What are you making for dinner?
Trevor: WHAAAAT? NOOOOOOOOOO. I HATE SOUP.
Me: You’ll love this. It has dumplings.
Trevor: Are those carrots? I HATE CARROTS.
Me: You don’t like raw carrots. You’ll like these.
Trevor: I DON’T WANT THE CHICKEN!!
Me: You’ll like it, trust me.
Trevor: *cries* I don’t want soup. I want a corn dog! *stomps feet* *real tears*
Me: Take a deep breath. It’ll be ready soon.
Trevor: *stomps feet all the way up stairs* *slams door* *cries*
Me: He’s exhausted. And hungry.
Fast forward 20 minutes
Me: Come eat. It’s hot, so tiny bites and blow a little.
Trevor: *tears* If I hate it, can I have a corn dog?
Me: We’ll see.
Trevor: *pout* *heavy sigh*…*tastes* Wow, Mommy. This is really delicious.
Me: Yes. I know.
Chicken Soup with Chive Dumplings
Prep time: 15 minutes
Cook time: 35 minutes
• 1 1/2 cups cooked small chicken breast pieces
• 2 tablespoons extra virgin olive oil
• 2 medium carrots, peeled and chopped
• 1 medium leek, green ends removed, washed, and sliced thin
• 6 cups (or 3, 15 ounce cans) low sodium chicken stock
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 cups all-purpose flour
• 1 tablespoon snipped fresh chives
• 2 teaspoons baking powder
• 1 teaspoon salt
• 5 tablespoons cold unsalted butter
• 3/4 cup whole milk
• 1/4 cup snipped fresh Italian (flat-leaf) parsley
• Salt and black pepper
In a large pot, warm olive oil over medium-high heat. Add carrots and leek; cook, covered, for 5 to 7 minutes or until vegetables are tender. Add chicken pieces, stock, thyme, and bay leaf. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.
Meanwhile, prepare the dumplings. In a medium bowl stir together flour, chives, baking powder, and salt. Using a pastry blender (or your hands), cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined (do not over mix!)
Remove thyme and bay leaf from soup. Stir in parsley; season to taste with salt and pepper. Bring back to a boil; drop dumpling dough mounds (about 10) into hot bubbling soup. Cook, uncovered, for 10 minutes. Reduce heat to a simmer and cook, covered, about 10 minutes more or until a toothpick inserted in centers of dumplings comes out clean.