Chicken & Rice Soup with Saxon Silk Dumplings

michel1492
1 day ago
2 min read

Featuring Oak City Spice Blends: Saxon Silk

Description

A deeply comforting, richly seasoned chicken and rice soup made extraordinary with tender, cloud-soft dumplings infused with Saxon Silk. This blend’s warm notes of cardamom, ginger, nutmeg, and herbs bring an old-world elegance to a classic Southern-style dish. Perfect for cold nights, healing meals, or anyone in need of a bowl of pure comfort.

Ingredients

For the Soup

1–1.5 lbs chicken thighs, chopped
4–5 large carrots, sliced
1–2 tbsp oil (olive or neutral)
6 cups chicken broth
1–2 tsp Saxon Silk (to taste)
1 ½ cups cooked white rice
Salt & pepper as needed

For the Saxon Silk Dumplings

2 cups all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
½ tsp salt
1–2 tsp Saxon Silk
4 tbsp melted butter
¾ cup milk
¼ cup sour cream

Instructions

1. Make the Soup Base

Heat oil in a large pot over medium heat.
Add chicken thighs and cook until lightly browned.
Stir in carrots and sauté for 2–3 minutes.
Pour in the chicken broth and bring to a gentle simmer.
Season with Saxon Silk, salt, and pepper.
Let simmer until the carrots are tender and the broth is flavorful — about 20–25 minutes.

2. Add the Cooked Rice

Stir in the cooked rice to thicken the broth and create a hearty base.

3. Make the Dumpling Batter

In a bowl, whisk together flour, baking powder, baking soda, salt, and Saxon Silk.
Add melted butter, milk, and sour cream.
Stir gently until just combined — the batter should be thick and scoopable, not runny.

4. Cook the Dumplings

Keep the soup at a steady simmer (not a rolling boil).
Using a small scoop or spoon, drop even portions of dumpling batter directly onto the soup.
Cover the pot with a lid and do not lift it for 12–15 minutes.
Dumplings are finished when puffed, tender, and cooked through.