Description
This hearty Hatch Green Chile and Chicken with Dumplings Soup combines tender chicken leg quarters simmered in a flavorful broth with green chiles, aromatic seasonings, and soft, fluffy dumplings. Perfect for a comforting meal, the soup offers a blend of mild spice and creamy texture that warms you from the inside out.
Ingredients
Soup and Chicken
- 6 Chicken Leg quarters
- 2 Tbsp Salted Butter
- 2 - 10 OZ Bags frozen Seasoning Blend
- 12 OZ Bag Frozen Sliced Carrots
- 2 Tbsp Minced Garlic
- 1 Tbsp Dried Rosemary
- 2 Tbsp All Purpose Flour
- 8 Cups Chicken Stock
- 1/2 Cup Heavy Cream
- 1 lb Hatch Green Chile's
- Salt and Pepper to taste
Dumplings
- 1 Cup All Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp White Sugar
- 1/2 Tsp Salt
- 1 Tbsp Salted Butter
- 1/2 Cup Milk
- 1 Tbsp Dried Parsley
Instructions
- Prepare the Soup Base: In a 6.75-quart or larger Dutch oven, melt the butter over medium-high heat. Add the frozen seasoning blend and sliced carrots. Stir to coat vegetables in the butter and cook until softened.
- Add Aromatics: Stir in the minced garlic and dried rosemary. Sauté the mixture for 2-3 minutes until fragrant.
- Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir to combine, allowing it to lightly cook and thicken the mixture.
- Add Liquids and Chicken: Pour in the chicken stock and heavy cream. Add the chicken leg quarters to the pot. Bring the mixture to a low boil, then cover and cook for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove and Debone Chicken: Remove the chicken legs and let them cool slightly. Using forks or hands, debone the chicken, then return the shredded meat to the Dutch oven.
- Add Hatch Green Chiles: Stir in the Hatch green chiles, combining them evenly into the soup. Bring the soup to a low simmer and continue cooking for 40-45 minutes to meld flavors.
- Prepare the Dumpling Dough: During the last 15 minutes of simmering, mix the flour, baking powder, sugar, salt, pepper, and dried parsley in a medium bowl. Microwave the butter for 30 seconds to melt and stir it into the flour mixture along with the milk to form a soft dough.
- Add Dumplings to Soup: Using a large tablespoon, drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and simmer for another 15 minutes, allowing dumplings to cook through and become fluffy.
- Serve and Enjoy: Once the dumplings are cooked, ladle the soup into bowls and serve hot for a comforting and satisfying meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Hatch green chiles add a mild heat and distinct flavor; adjust quantity according to your spice preference.
- Using a Dutch oven allows even heat distribution, ideal for simmering the soup and cooking dumplings.
- Dumplings should not be stirred after dropping into the soup to maintain their shape and texture.
