Italian Chicken Soup with Polenta Herb Dumplings

Italian Chicken Soup with Polenta Herb Dumplings

I took the typical Chicken and Dumpling Soup and flipped it into an Italian masterpiece that even your Grandmother could be proud of. I used the same fundamental ingredients in Chicken and Dumplings with the addition of fresh roasted tomatoes, lots of garlic, Italian seasoning and turned your typical Bisquick dumplings into yummy herb polenta goodness.

Take a step out of the box with me and try out this recipe the next time you’re craving Chicken and Dumplings. Yes, it might be a little late in the season for a comfort soup, but I figured if I want Chicken and Dumplings year around, other people feel the same.

You can make this a vegetarian friendly meal by omitting the chicken and using vegetable stock!

Pour yourself a big glass of Cab and enjoy making this meal for your family. It’s delicious and so easy to prepare. It will become a comfort food staple on your dining room table or in my case with a cozy blanket on the couch.

Serve with lots of grated parmesan and warm garlic bread. Buon Appetito!

Italian Chicken Soup with Polenta Herb Dumplings

11 March, 2013
: 6
: 35 min
: 45 min
: 1 hr 20 min
: Easy

By:

Ingredients
  • 4 whole Chicken Breasts, skinless and boneless
  • Salt and Pepper, for seasoning
  • 6 whole Plum Tomatoes, halved and quartered
  • 1 pint Cherry Tomatoes
  • 1 head Garlic, cloves separated and skin left on
  • 2 tablespoons Olive Oil, plus more for drizzling
  • 2 tablespoons Butter
  • 1 whole Onion, diced
  • 2 whole Carrots, peeled and diced
  • 2 tablespoons Tomato Paste
  • 1/2 cup Dry White Wine
  • 1 can (10 ounces) Diced Tomatoes
  • 1 teaspoon Italian Seasoning
  • 5 cups Chicken Stock
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Black Pepper
  • For Polenta Herb Dumplings
  • 2 cups Polenta
  • 1/2 cup Self Rising Flour
  • 1 teaspoon Baking Powder
  • 1 tablespoon Garlic Salt
  • 1/4 cup Parmesan
  • 2 tablespoons Parsley, chopped fine
  • 1 tablespoon Basil, chopped fine
  • 1 whole Egg
  • 4 tablespoons Milk
  • 1 tablespoon Olive Oil
Directions
  • Step 1 Preheat your oven to 400 degrees F. In a baking dish or on a sheet pan, place the chicken breasts, drizzle with olive oil and season with salt and pepper. Roast chicken in the oven for 30 minutes. Remove and set aside to cool. Shred chicken with two forks. Set aside shredded chicken for later use.
  • Step 2 On a sheet pan place the cut tomatoes, cherry tomatoes and garlic cloves. Give them a big drizzle of olive oil and a big season of salt and pepper. Roast in the oven for 15 minutes. Remove and set aside to cool. Remove the garlic cloves from the skins. Set aside for later use.
  • Step 3 In a large dutch oven or pot add the 2 tablespoons of olive oil and 2 tablespoons of butter. Heat over medium high heat. Add the onion and carrot. Sweat veggies until onions are translucent and carrots are tender. About 8 minutes. Add the tomato paste and stir in until combined and mixture is thick. You can almost start smelling the tomato paste cook and that’s what gives you the clue to deglaze with the wine. Add the wine and stir in until mixture looks saucy. Reduce for 2 minutes. Add the can of diced tomatoes and Italian seasoning. Stir in and cook for another 2 minutes.
  • Step 4 Add the roasted garlic cloves and the whole sheet pan of roasted tomatoes to the pot, liquid and all from the roasting process. Bring to a boil and reduce the heat to a simmer for 15 minutes.
  • Step 5 So at this point I used an immersion blender, a food processor or blender works just as good. Blend the whole mixture together, add a little bit of chicken stock to the mixture if needed to help blend. Blend until mixture is smooth. Add the chicken stock and increase heat to bring the soup to a boil. Reduce heat and simmer soup for another 15 minutes. Stir frequently to prevent from burning on the bottom of the pot.
  • Step 6 Season with the teaspoon of salt and pepper. Add the shredded chicken and turn heat down to low while you prepare the dumplings.
  • Step 7 For Polenta Herb Dumplings
  • Step 8 In a medium size bowl add the polenta, flour, baking powder, garlic salt, parmesan, parsley and basil. In a separate bowl whisk together the egg, milk and olive oil. Create a well in the center of the dry ingredients and pour the wet ingredients in the center. Start by folding the wet ingredients into the dry ingredients until mixture is completely combined and looks crumbly.
  • Step 9 The dough should mold together easily. Pack 2 tablespoons of mixture into tight balls. Use an extra dusting of flour if too sticky. The mixture should make about 9 – 10 even dumpling balls. If the dumplings aren’t packed tight enough they will fall apart when cooking.
  • Step 10 Bring a large pot of salted water to a boil. Using a slotted spoon, slowly drop each ball into the boiling water. Once they rise to the surface, cook for 10 minutes until they are tender.
  • Step 11 I tried a tester dumpling first just to be sure my cooking time was right. Everyone’s stove is different so account for your burners idiosyncrasies. I definitely had to adjust my cooking time accordingly. The dumplings should be slightly puffed up and tender. Remove dumplings from the water with a slotted spoon to a plate.
  • Step 12 Remove soup from the heat and add the dumplings right on top. Enjoy!

Savor and Enjoy!



4 thoughts on “Italian Chicken Soup with Polenta Herb Dumplings”

  • Hi there, thanks for sharing this delicious sounding recipe. I have query as I’ll be trying the dumplings first and cooking them in some chicken broth. I was thinking of a small meal idea for my toddler. Can I freeze the the dumpling balls before cooking? I do this for gnocchi and just take a handful out at a time with cooked veggies. I was just wondering if they would hold together like the gnocchi does…cheers

    • Hi Sasha! I think these dumplings will be fine if your freeze them. The polenta gives them a firm texture and shape so I think it would be okay. Let me know if it works! Thank you!

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