Creamy Chicken and Dumpling Soup
Hearty, creamy, flavorful, really everything a soup should be :)
I found the soup recipe on From Scratch Farmstead and added a dumpling recipe from Hope’s Table. It is a favorite at our house!
Eva and Bekah both cleaned their bowls out :)
I will warn you though, it holds heat really well! Give it bit of time to cool down before eating or pair with crackers or cheese to help take some of the heat out.
(To print the recipe, CLICK HERE.)
If you need to limit your dairy intake, please see the note at the bottom of the recipe. You can still enjoy the soup!
Creamy Chicken Soup
3-4 cloves of garlic, minced
1 onion, diced
¼ cup butter or oil
Place butter or oil in a large stock pot or Dutch oven, over medium-high heat. Sauté garlic and onions until soft and aromatic.
4-5 cups of chicken broth
2-3 large carrots, diced
6-8 medium potatoes, chopped
Add to pot, cover and boil for about 30 minutes until the carrots and potatoes are soft. Stir frequently.
3-4 cups of cooked chicken, chopped (or 1 lbs. of browned ground beef)
2 tsp salt (salt to taste if you are using salted broth)
1 TBS Italian seasoning
Add and stir in.
Add dumplings (optional)
Replace lid and simmer for 10 - 15 more minutes.
2 cups of cream or whole milk
Gently mix in and remove from heat.
Dumpling Recipe
1 cup flour
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
⅛ tsp pepper
Mix together
3 TBS cold grated butter
½ cup milk
Add butter and mix well. Add milk and stir until dough is formed. Drop by the tablespoon full into simmering soup and cover.
NOTE: To make this recipe dairy free use water in place of the milk.
Kefir or yogurt can also be used in place of milk or cream.
Eva and Bekah here enjoying it. I love Bekah’s chipmunk cheeks :) I know your family will love it too!
Heidi
P.S. We have herd share member openings! Want to learn more? CLICK HERE.