Time for soup!!!

I am a big fan of this time of year — weather’s cooling off, days are getting shorter, and the buildup to the holidays is always exciting.

Right now, I think a perfect weekend would be a cold, rainy one.

I’d open the curtains to enjoy the weather, and put on a big ol’ pot of soup.

When we’re in the mood for something tasty and hearty, Chicken and Dumplings Soup is the answer!

My dad used to make this soup for us pretty often when we were kids.

It was a recipe he learned from his mom — my Grandma Lucille.

Grandma Lucille’s version uses rolled dough to make the dumplings.  Like my dad I prefer my dumplings puffy so we always opt to drop the batter by spoonfuls.

This soup is wonderful as leftovers too — perfect for a busy weeknight!

ENJOY! – The Recipe Wench

Chicken and Dumplings

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Serves	12
Prep time	15 minutes
Cook time	2 hours
Total time	2 hours, 15 minutes
Meal type	Soup

This Chicken and Dumplings recipe is straight from my grandmother. A hearty, comforting soup with fluffy dumplings. Super easy! Make extra for leftovers!

Ingredients

Soup

• 2 Tablespoons butter
• 2-3 Ribs celery, chopped
• 1 Medium onion, diced
• 3-4 Pounds chicken (My favorite is bone-in chicken breast)
• 4 Cups chicken broth
• 4 Cups vegetable broth
• 4 carrots, peeled and sliced into 1/4 inch pieces
• salt and pepper to taste (don't be shy with the pepper!)
• 4 Teaspoons garlic powder
• 2 Teaspoons sage
• 2 Teaspoons thyme

Soup (Optional)

• 1-2 Cans cream of chicken soup

Dumplings

• 4 Cups flour
• 2 Teaspoon salt
• 2 Heaping tablespoons baking power
• 1-1/2 Cup milk
• 1/2 Cup oil
• 1 Tablespoon black pepper

Note

The basic recipe for this soup came from my grandmother on my dad's side.  I've adjusted it to add additional seasonings.  I also adjusted the dumpling recipe -- I prefer puffy dumplings to rolled out, flat dumpings.  This soup will thicken quite a bit by the next day.  You can enjoy it as a "stew" or work in a little water to thin it out.

ENJOY! - THE RECIPE WENCH

Directions

Step 1

In large pot, melt butter and saute onions and celery until nice and fragrant Add chicken pieces and season with salt and pepper (don't be shy with the pepper!) Pour in chicken and vegetable broths and add enough water to just cover the chicken pieces Add garlic powder, sage and thyme Bring to a boil Add carrots Reduce heat, cover and simmer until chicken is tender and pulls easily off the bone Remove chicken to plate to cool slightly. Take bone and skin off. Break chicken into bite size pieces and set aside

Step 2

To make dumplings - In medium bowl, whisk together flour, baking powder, salt and pepper Add milk and oil Batter will be sicky

Step 3

Ensure soup is at simmer/low boil Whisk in cream of chicken soup Drop dumplings by tablespoon into simmering soup Cover and continuing cooking for 15 minutes Taste and adjust seasonings Add chicken and stir gently