Chicken soup is a quintessential sick-day recipe. It’s synonymous to comfort and healing; even inspiring its own namesake feel-good book series. With the flu going around late into the -ber months, we’re sharing our take on the classic American recipe. Make it at home to heal the body, or maybe even just to help you weather out some bad Mercury retrograde juju.
Chicken soup for the soul, mind, heart, body… it heals everything, really.
We have nothing against plain ol’ chicken soup. But we’ve added some sweet potato dumplings in our version for a bit more texture and bite. Beware—making these are a bit tricky. There’s a very thin line between getting them to the right texture, and them turning into mush. That said, don’t worry about it too much. Perfect dumplings aren’t what drive this recipe anyway. (Think of it as more of a bonus.) True to its name, the sweet potatoes do add a great deal of sweetness to the dish, so feel free to add more salt and pepper depending on your taste.
Pro tip: If you have leftover sweet potato, turn ’em into gnocchi—tossed in brown butter sauce—like we did.
Chicken Soup with Sweet Potato Dumplings
Serves: 8-10 people
Active time: 1 hr
Total time: 2 hrs
1 chicken, whole
1 cup carrots, cut into pieces
1 white onion, quartered
1 bunch celery leaves
1 tbsp. black peppercorn
Salt, to taste
Parsley, for garnish
Black pepper, for garnish
Sweet Potato Dumplings
2 cups sweet potato, boiled until soft
1 cup flour
1 tsp. baking powder
Salt, to taste
For the chicken soup, add the chicken, carrots, onion, celery, and peppercorns to a large pot.
Add just enough water to cover, then cover the pot and let boil over medium-high heat.
Turn down to a simmer and let soup cook until chicken is completely tender, about 50 minutes to 1 hour.
Turn the heat off then carefully remove chicken from the pot.
Strain the soup to remove the vegetables then place the broth back into the pot.
Shred the chicken and discard the bones, then add the meat back into the strained broth.
While the soup is cooking, mash sweet potatoes into a large bowl then add flour, baking powder, and salt.
Mix the ingredients together until a dough forms and knead on the counter until it begins to come together.
Roll dumplings out with a rolling pin to about ¼ inch thick, then cut into squares and set aside on a floured tray until ready to use.
Once shredded chicken is added back to the broth, turn the heat back on until the soup is boiling again.
Carefully add the dumplings to the soup then cover and cook until dumplings are puffed and tender, about 8-10 minutes.
Remove from heat and serve soup immediately, garnishing with parsley and black pepper, if desired.