Friday, March 15, 2019

Chicken and Dumpling Soup {Recipe}

I love Chicken and Dumplings. Usually I make the a traditional recipe, and the dumplings are made from scratch.

One night a few months ago I had a dream I made Chicken and Dumpling Soup. It was go good!

Nom Nom Chicken and Dumpling Soup!


I didn't even look up recipes. I knew I saw potato dumplings somewhere, and thought they'd be perfect for this soup. The homemade ones I typically make would get soggy, and wouldn't work. The question is: Where did I see potato dumplings? I looked at two grocery stores I usually go to, and they weren't there. Finally I found the potato dumplings at Big Lots. I made sure to pick up a few packages if this recipe was as good as it was in my dream.

I have to say, it's a good thing I picked up 2 packages of dumplings! Chicken and Dumpling Soup is amazing! My family must of agreed...they gobbled it up!

I just used some of the ingredients I've used in my regular Chicken and Dumpling recipe. I added more vegetables. One thing I used to do, that I don't do anymore is shave off the carrot skin. I leave it on.

It took about a half hour to 45 minutes to make. I paired it up with homemade blueberry muffins and a side of green beans. One can never have too many veggies.

Ingredients:

  • Olive Oil (To Cover the Pan) or 2 Tablespoons of Butter
  • 1 Big Onion
  • 1 Garlic Clove
  • 3 Carrots
  • 3 Celery Stalks
  • 1/2 a Container of Mushrooms
  • A Handful of Spinach Leaves
  • 2 Italian Sausage Links
  • 2 Boneless Skinless Chicken Breasts
  • 2 Cups Chicken Broth
  • 4 Cups of Water
  • Salt & Pepper to Taste
  • 1 Teaspoon Marjoram
  • 1 Package of Potato Dumpling


Directions:

Drizzle the non stick pan with olive oil, or heat up the butter.

Start Chopping:

I chopped one veggie at a time, and added it in in this order: Onion, garlic, carrots, celery, and mushrooms.

Stir often, cook until the veggies are tender. Add in a handful of spinach leaves. At this point I put the lid on to make the spinach wilt faster.



I put the veggies into one of our soup bowls. I'm all about using as little dishes as possible.

Cook the Italian Sausage, and break it up as it cooks. Set aside in a different soup bowl.

Cook the diced chicken until it's no longer pink.

Add the veggies and Italian Sausage back into the pot.

Pour in the water and chicken broth. Add the salt, pepper, and Marjoram. Heat back up, and add in the potato dumplings.



Heat back up, and serve.


It was perfect! Have you ever cooked or baked in a dream?

1 comment:

Theresa Mahoney said...

It looks so good! I haven't shopped at Big Lots in quite some time, but I should head over and pick up some cheap gnocchi. I love soup year round, so I'm saving to my Pinterest to try soon!

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