Comforting Chicken and Dumpling Soup

A newlywed in my church is on the lookout for recipes, so I got to thinking I’d do a recipe post with pics. Plus it gave me something to do! I hope you try this and enjoy it Kailey! Sure miss worshipping with you.

The recipe I made was for a family of five and leaves plenty leftovers, that stay good for up to 5 days in fridge.

To cut this recipe in half for 2-4 people without using a whole chicken, use 2-3 lbs bone-in chicken of any kind you like. Split chicken breasts or chicken thighs would render some good broth. You can also use boneless chicken but would need to double the boullion in the recipe to give you a tastey broth that may almost compare to bone-in.

Chicken soup Ingredients

1 whole chicken

7 to 8 carrots sliced (however many you’d like really

3 to 4 celery cut (however many you’d like)

1 onion…diced. I used yellow onion, but red or white would work

3 teaspoons Chicken boullion…Better than Boullion roasted chicken base is awesome, but you can use boullion cubes as well.

1 teaspoon minced garlic

Ingredients for Dumplings

1/2 cup butter

1 cup milk

1/2 tsp salt

1/4 tsp nutmeg (optional-but makes all the difference in taste)

1 cup flour

3 eggs

Directions for Soup

Cover chicken in pot with water an inch higher than the chicken. Bring to a boil, then back heat down to med/high. Boil chicken until meat is falling off bones. Keep an eye that the water doesn’t evaporate or you’ll lose your tastey chicken broth.

Meanwhile, cut up veggies in any shape you’d like.

Once chicken is done, pull chicken from the pot to cool and pour in your veggies, add water if needed. Your veggies should float freely. Remember you’ll want enough water/broth for the chicken and dumplings going in soon.

Add in 3 tsp boullion base or 3 boullion cubes. Add about half teaspoon of pepper. Because you’re using boullion, which is highly salted, you will not want to put any additional salt in your soup.

Pull chicken off bone and toss into the soup. Cook this all on med/high to help veggies soften and flavors to mix

While that’s cooking make your dumplings…

Directions for dumplings

If you’re making a large pot of soup I reccomend to double the dumpling recipe, as I have here, so you have enough that no one fights over them!

In med sauce pan, melt butter, milk, salt and nutmeg over med heat. Milk boils fast so don’t walk away!

Take off heat. Add flour. Mix until the mixture pulls away from the side of the pan and resembles mashed potatoes.

Add in egg one at a time and mix in with a fork. Note: If you’re doubling the recipe, add 2 eggs at a time or you’ll be there all day mixing.

Turn your soup up to high, wait for a boil and drop spoonfuls of dumpling batter in the soup until all is in the pot.

Put your soup on lowest stove setting and cover with a lid.

Wait about 10 mins and dinner is ready!

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