Tuesday, June 21, 2011
Even Easier Chicken Soup with Pea Puree Dumplings
Lately I've been hitting a bit of a roadblock coming up with new recipes so Nic and I have been working on perfecting some of our recent favorites. Nic has perfected taco night and turkey burger night and this week I re-did my chicken soup and pea puree to make them into one amazing dish: a new and easier version of my chicken dumpling soup. The key to making the soup faster and easier (without sacrificing flavor) was to literally chop the ingredients and throw them all raw into the slow-cooker with the spices and broth without any pre-cooking. I was nervous this wouldn't be as flavorful as when I pre-sauteed everything in a pan but I just let it cook itself in the slow cooker overnight and it turned out great! The key to making the dumpling part of my soup recipe more delicious was to make my own dumplings using my pea puree recipe and pre-made wonton wrappers.
These dumplings were goooooodd. We were pretty sad when we had eaten them all and decided that they would be a perfect party appetizer. We threw them right in the soup and they went perfectly.
Try the soup and dumplings together or separately... you won't be disappointed either way!
Chicken Soup - makes 3-4 big servings
2 Chicken breasts
5 cups chicken broth
2 leeks- chopped
3 celery stalks - chopped
3 carrots - chopped
2 teaspoons oregano
1 sprig fresh rosemerry
1 bay leaf
1/2 teaspoon garlic powder
Salt and Pepper
-Put all above the ingredients in your slow cooker
-Put on High and set timer to 7 hours. (If your cooker is like mine it will switch to simmer after 7 hours so you can get to it when you get to it!)
-When it's done cooking you should have delicious chicken soup, use two forks to shred up chicken that hasn't already fallen apart.
Pea Puree Dumplings
1 cup fresh peas
1/2 cup chopped onions
2 tablespoons parmesan
2 teaspoons olive oil
Wanton wrappers - Usually found near the tofu at the grocery store.
-Boil a small pot of water and boil the peas for a few minutes until they are soft and taste ready to eat.
-Put a pan over medium high heat and spray with Pam, throw in the onion and saute for a few minutes. Add 1 teaspoon olive oil and the peas (once they are done boiling.)
-Saute the peas with the shallots and sprinkle in some salt and pepper.
-Once the shallots are just turning golden the peas and shallots are done -- put them in the cuisinart.
-Add the parmesan to the cuisinart plus one more teaspoon of olive oil and a little sprinkle of salt.
-Blend everything together until it is pureed. It should be warm and delicious.
-Put a small spoonful into the center of the wonton wrapper and wet the corners of the wrapper with a little bit of water on your finger. Fold in half (like a triangle).
-Put the pan from the peas back on medium high heat and spray with Pam. Put the wontons in the pan and let cook. Turn after a minute or two so both sides of the triangle are golden.
-Serve alone or with the soup.