March 14, 2013

Chicken and Dumpling Soup

When I make a whole chicken in the crock pot, most of the time I use the white meat for this chicken and rice wrap recipe.  With the dark meat and remaining white meat, I usually make some kind of soup. 

For this recipe, after I take the cooked chicken out of the crock pot and pick the meat off, I take the rest of the chicken (bones, etc.) put them in a pot with water and boil it to make more broth. 

This soup is pure comfort food. I took the dumplings from this recipe and added the rest of the ingredients to make a soup.  I really like these dumplings because they taste like thick homemade noodles!

I even ate this for breakfast this morning...  Yum!

Chicken and Dumpling Soup Recipe

1 small onion diced
1 - 2 cloves of garlic minced
2 cups of diced carrots (about 4-5 med. sized carrots)
1 1/2 cups of diced celery (about 4 stalks)
8-10 cups of chicken broth
2-3 cups of diced cooked chicken (depending on how large your chicken was)
season with seasoned salt, pepper, and salt to your liking (I would put an amount here, but it all depends on what you cook your chicken with and if your broth is already flavored...)
1/2 c. cream or milk (I use 2%) (This is totally optional, I like my soup to look a little creamier and make it feel like I'm not eating 100% broth)

1.  Put 1 T. butter or olive oil in a large pot.  Saute onion and garlic until translucent.

2.  Add carrots, celery, and broth.  Cook until carrots are almost tender. 

3.  While the above is cooking, prepare dumplings (recipe below).

4.  Add dumplings and chicken to pot, cook until desired done-ness.  (about 15 minutes)

5.  Season to your liking, stir in milk if you choose. 

6.  Enjoy!

Dumpling Recipe
Recipe from HERE

  • 2 cups Flour
  • ½ teaspoons Baking Powder
  • 1 pinch Salt
  • 2 Tablespoons Butter
  • 1 cup Milk

  • In a bowl, combine the flour, baking powder and salt. 

    Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.  Knead dough together just a bit.  If it's too sticky knead in a little bit more flour.

    Using a floured work surface.  Roll the dough out thin with a floured rolling pin. You’ll need a rolling pin and something to cut the dumplings with. I used a scalloped edge rotary kind of cutter.  

    Dip your cutter in flour and cut the dumplings in squares about 1″x1″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
    Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

    To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 minutes or until they not doughy tasting. 


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