Chicken Soup With Dumplings

“Only the pure in heart can make a good soup.”

When fall and winter comes around, I like to make soup, because I'm always cold. Having a warm bowl of hearty soup is heavenly. It's perfect for a chilly evening.

Fall is the time for cooking soup again. They say that if you have a cold or flu, this is the best thing to eat to make you feel better fast.

There are tons of soup recipes, but chicken soup is always an all time favorite. It's very easy to make; just toss the chicken and vegetable in a pot and boil it for about half an hour, then, voila, it's ready to serve. You can cook it in a stove top, in the oven, or in the crockpot; whatever is convenient for you. You can add any vegetable you like.

So, prepare yourself for the cold by making this warm pot of chicken with dumplings.

Ingredients (Stew)

2 cups peas, carrots, celery

4 cups chicken broth

onion

garlic

1 tsp parsley

1 tsp basil

½ tsp black pepper

1 lb skinless chicken breast

½ cup flour

1 cup milk

2 tbs butter
1 cup water

Ingredients (Dumplings)

1 cup flour

1 tsp baking powder

¼ tsp salt

1 tsp butter
1/2 cup milk

Directions

1. In a large pot, over medium heat, add chicken broth, water, butter, seasonings; cover and bring to a boil.

2. Add the chicken pieces to the soup mixture, stir to combine, and cover.

3. Combine flour and milk. You will create a thickening sauce called a slurry. Slowly pour the slurry into the broth. Stirring constantly.

4. Add the vegetables, cover.

5. Combine dumpling ingredients. Mix well with a fork. Drop dumplings to the stew, 1 tbs at a time. Reduce heat to simmer. Cover and cook for 10 minutes. Serve and enjoy.

6. As an alternative, you can bake this in the oven, too.

Note: I bought this pretty bowl a few years ago, and I use it a lot. This is very useful, because it's oven-safe and microwave-safe. So, from the oven, you can serve it directly to the table.