homemade chicken and dumpling soup

Perfect for a chilly fall day when you’re feeling under the weather. There are lots of versions of this recipe out there, mine is a combination of some I read as well as my own.

1 box chicken stock
1 12-oz can chicken breast (you can cook a whole or pieced chicken, I just added this)
3-4 stalks celery
1 medium yellow or white onion
4 medium sized carrots
Rosemary, thyme, basil, garlic powder, salt & pepper – all to taste
2 tbsp. cornstarch
Extra virgin olive oil

1 1/4 cup flour
1 tsp baking powder
2 tbsp melted butter
1 beaten egg
1 cup milk (I used 1%)
Salt, pepper, rosemary

In a small amount of olive oil and water, begin to cook the chopped vegetables until slightly tender. Then add the chicken stock, canned chicken and spices. Stir in cornstarch to thicken the soup, which should be on medium heat.

Next prepare the dumplings. In a bowl combine all ingredients until you make a sticky dough. Use a tablespoon to measure out even sized amounts of dough, then drop into the pot of soup one at a time. They should be imperfect. Turn heat down to low and cover. Simmer for about 20 minutes, then it’s ready to serve. Enjoy!


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