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Recipe: Chicken Soup with Parmesan Dumplings

What You Need:

  • 2 tbsp. extra-virgin olive oil
  • 2 medium carrots, peeled and thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 2 qt. organic chicken stock, homemade or store-bought
  • 4 sprigs fresh thyme, plus 2 tsp. thyme leaves, divided
  • 1 c. all-purpose flour
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/2 c. whole milk
  • 1 large egg, beaten
  • 1 1/2 c. rotisserie chicken, shredded
  • 5 oz. baby spinach

How To:

  1. In a large pot over medium-high heat, heat oil. Add carrots, celery, and onion and cook, stirring occasionally, until slightly tender, 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 minute, then season with salt and pepper.
  2. Add chicken stock and thyme sprigs and bring to a boil. Reduce heat to low and simmer, partially covered, 10 minutes.
  3. Meanwhile, make dumplings: In a large bowl, stir together flour, Parmesan, thyme leaves, milk, and egg with a fork until sticky dough forms, then season with salt and pepper. Drop dumpling mixture into soup 1 tablespoon at a time and let simmer until they rise to the surface, about 8 minutes. Stir in chicken and spinach and simmer until chicken is heated through and spinach wilted, 2 to 3 minutes.
  4. Remove thyme sprigs from soup and season with salt and pepper. Serve in bowls garnished with Parmesan.

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All images via our Pinterest

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Recipe: Caramelized Onion and Kielbasa Tarts

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What You Need:

  • 3 white onions, thinly sliced
  • extra-virgin olive oil
  • kosher salt
  • Black pepper
  • 1 package frozen puff pastry, thawed
  • 1 pre-cooked kielbasa, thinly sliced
  • grated Swiss cheese
  • fresh thyme

How To: 

  1. Preheat oven to 350 degrees. In large skillet, sauté onions in olive oil over medium heat until deeply golden and caramelized, about 20 minutes. Season with salt and pepper.
  2. Unroll two sheets thawed puff pastry. On floured work surface, roll out puff pastry until slightly thinner. Prick both sheets all over with fork, and transfer to parchment-lined baking sheet. Spread tops with onions, kielbasa, and Swiss, leaving half-inch border around all sides. Bake tarts until puffy and golden, and cheese is melty, about 25 minutes.
  3. Sprinkle with fresh thyme and season with salt and pepper. Slice into squares for serving

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David DaCosta
DaCosta Properties - Harcourts Prime Properties

760-846-0557
Contact Me

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David DaCosta | 760-846-0557 | Contact Me
Harcourts Prime Properties - 2385 Camino Vida Roble, Ste 200 - Carlsbad, CA 92011
Copyright © 2017, All Rights Reserved


DRE #01311054 | DRE #01446803