If you're going to do chicken soup, do it with dumplings

Cabbage.

Like the actual, wrinkly-round, vegetable. (Nevermind any other uses of the term.) For the past couple of weeks, I've been getting heads of cabbage in my CSA box.. and, well, I'm a little embarrassed to admit this, but I've let a couple go to waste.

One of the things I like about getting the CSA box is that I'll receive fruits and vegetables that I normally wouldn't buy myself (in addition to many that I would).. and this becomes a forcing function to get out of my culinary comfortzone, to discover new recipes or cooking techniques. But my ambition waned with this cabbage business..

Weird, because I'm generally a fan of the stuff; I really love good sauerkraut. Right out of the jar.

In any case -- as luck would have it -- I stumbled upon an awesome chicken soup recipe (with chive dumplings!) at chow.com earlier this week; it was part of their "Cooking with Winter Ingredients" feature, which included, among many other fruits and veggies, the venerable cabbage. I modified the recipe slightly to amp up the vegetables and reduce the chicken a little bit; here's my version of "Easy Chicken and Chive-Dumpling Soup":

~~~~~~~~~~~~~~~~~~~~~~

VEGGIE1
2 tablespoons olive oil
1 medium red onion, small dice
3 medium celery stalks, small dice
6 medium garlic cloves, thinly sliced
1/2t crushed red pepper
salt and pepper

CHICKEN
8c low-sodium chicken broth
2t poultry seasoning
1 lb boneless, skinless chicken thighs, cut into bite-size pieces

DUMPLING
2c all-purpose flour
1/3c fresh chives, thinly sliced
1T kosher salt
2T baking powder
2/3c 2% milk
1/3c crème fraîche
3T unsalted butter, melted and slightly cooled

VEGGIE2
3 medium carrots, thinly sliced
1/2 large head savoy cabbage, large dice (about 6 cups)

~~~~~~~~~~~~~~~~~~~~~~

1. Heat oil in a large, shallow pot over medium-high heat (I used a cast-iron dutch oven). When oil shimmers, add all the VEGGIE1 ingredients and season generously with salt and freshly ground black pepper. Cook until onions begin to soften, about 5 minutes.

2. Add CHICKEN ingredients and bring to a boil.

3. Meanwhile, whisk together flour, chives, salt, and baking powder in a large bowl to break up any lumps. In a separate bowl, mix the rest of the DUMPLING ingredients: milk, crème fraîche, and butter. Once combined, add these wet ingredients to the dry ones and mix until dough just comes together (it will be very thick).

4. When chicken is cooked through (it will be firm and opaque), add VEGGIE2 ingredients, reduce heat to medium low, and add additional salt and pepper if necessary.

5. Drop 1 heaping tablespoon of dough at a time into the soup and repeat until all dough has been used. Cover and cook until dumplings are fluffy and cooked through, about 10 minutes.

(Find the original version of the recipe here.)

~~~~~~~~~~~~~~~~~~~~~~

The soup came out really well; the dumplings make it hardy and memorable. And I definitely recommend making it on a chilly, rainy, or otherwise inclement night because it's going to hit the spot on multiple levels. If you can, share it with friends (although the only downside to that idea is that you probably won't have any leftovers). haha.

My experience.. Monday night, found this recipe online, made a few calls, sent a few txt's; and Tuesday night, I had 10 SF peeps in my kitchen, um, chowing down. I can assure you: it wasn't my company that they were after.. it was the free soup. Apparently, the economy *is* that bad after all! ;)

Weather the storm with soup; I'll join you.