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Chef Don Bergeron Enterprises: Chicken and Dumpling Soup

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BATON ROUGE - This morning on 2une In, we were joined by our January Chef of the Month, Chef Don Bergerson of Chef Don Bergeron Enterprises. His first dish of the month is something perfect to warm you up on this cold day.

Chicken, Vegetable & Dumpling Soup:

2 Tbs. butter
1 quart chopped seasonings (onions, celery & bell pepper)
1 Tbs. fresh chopped garlic
4 quarts chicken stock
A few springs of Fresh thyme
½ cup finely chopped parsley
Salt, black pepper, white pepper & cayenne pepper to taste
2 Tbsp. chicken base
2 cups diced carrots
2 cups frozen edamame or green peas
6 cups cooked diced chicken meat
2 cups sliced green onions
In a heavy bottom pot, melt butter and add chopped seasonings and garlic. Wilt for five minutes
and add chicken stock. Bring to a low simmer and remaining ingredients except green onions.
While soup is coming back to a simmer, make dumplings below.

4 cups all purpose flour
2 ounces softened butter
2 Tbs. baking powder
2 tsp. salt
1/4 tsp. black pepper and 1/4 tsp. white pepper or to taste
2 cups milk

Flour for rolling out


In a mixer with a flat paddle, mix in flour, butter, baking powder, salt and peppers (if you don't
have a mixer this can be done by hand with a wooden spoon). Slowly add in milk until
absorbed. If dough is too wet, add a bit more flour until it releases from side of bowl. Mix until
well blended. Place a generous amount of flour on a clean flat surface. Place dough on top of
flour and sprinkle again generously with more flour. Using a rolling pin, roll out until about a
quarter inch thick. Add more flour on top again. With a pizza cutter or knife, cut dumplings
about one inch square. When all the dough is cut, toss well so that each dumpling is coated in
Add dumplings to simmering stock along with some excess flour. Stir in green onions. Simmer
about ten to fifteen minutes stirring occasionally. If too thick, add more stock.



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