Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest. This recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
For the Soup
- 4 tbsp. unsalted butter
- 1 tsp. olive oil
- 2 lb. boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, roughly chopped
- 1 large yellow onion, finely chopped
- 1 medium carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 6 cups chicken stock
- 4 sprigs savory
- 1 large russet potato, peeled and cut into 1″ pieces
For the Dumplings
- 1 cup flour
- 1 tbsp. finely chopped savory
- 2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1⁄2 cup milk
- Make the soup: Heat butter and oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook, flipping once, until browned, 5–7 minutes. Transfer chicken to a plate; set aside. Add garlic, onion, carrot, and celery to pan; cook, stirring occasionally, until soft, about 7 minutes. Return chicken and its juices to pan with stock and savory; bring to a boil. Reduce heat to medium-low; cook, covered, until chicken is tender, 8–10 minutes. Add potato and cook, until tender, about 8 minutes more. Using a slotted spoon, transfer chicken to cutting board and discard savory. When chicken is cool enough to handle, shred into large pieces and return to pan. Bring soup to a simmer.
- Make the dumplings: Whisk flour, savory, baking powder, and salt in a bowl. Stir in milk until a thick batter forms. Using a 1-oz. scoop or 2 tablespoons, drop batter into simmering soup. When dumplings are puffed and slightly firm, cover pan and continue to cook about 5 minutes more.