Chicken Noodle Soup with Dumplings

Chicken Noodle Soup with Dumplings

Our cool evenings are coming to an end so I’m trying to squeeze in as many cold-night dinners as I can. A family favorite is this chicken noodle soup — with dumplings! It may seem like overkill to have both noodles and dumplings, but it’s delicious. You can easily leave out one or the other if you like.

This is very versatile as well. You can easily substitute the raw chicken for cooked leftovers (roast chicken works perfectly).

Or you can make the soup in the crockpot, and do the dumplings separately on the stove: Pour about an inch of chicken broth into a shallow pan and bring to a boil. Reduce the heat to simmer, and drop your dumplings in, and cover. Let cook for a few minutes and then serve with the chicken soup out of the crockpot.

I have made dumplings in the crockpot, but it took forever. Doing it separately on the stove is much faster.

Chicken Noodle Soup with Dumplings

Chicken Noodle Soup with Dumplings

1 lb chicken, cut into 1/2 to 1 inch cubes
1 Tb oil
2 Tb butter
1 potato, peeled and diced into small pieces
2 carrots, peeled and diced into small pieces
1 onion, chopped
1 bay leaf
1 tsp poultry seasoning
2 Tb flour
6 cups chicken broth

2 cups egg noodles
1 cup frozen peas

2 cups biscuit mix
1 tsp salt
1 tsp garlic powder
2 tsp dried parsley

Add oil and butter to large pot over medium heat. Add potatoes, carrots, onion and bay leaf and cook for five minutes, stirring often. Season with salt and pepper, and add poultry seasoning. Add flour and cook for two minutes, and then stir in broth and bring to a boil. Add chicken and stir, cooking for about five minutes. Add egg noodles and stir.

Combine biscuit mix with salt, garlic powder and parsley, and add about 1 cup of warm water (you don’t want it too wet or too dry, so you may need to adjust with a little more mix or a little more water). Using two large tablespoons, scoop out a spoonful and drop gently into the pot. I usually get about six dumplings. Cover the pot and reduce heat to simmer, steaming the dumplings for about 10 minutes. Remove the lid, remove the pan from the heat and add the peas.

I would usually serve soup with a yummy homemade bread, but there are enough carbs in this soup on its own!

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5 Responses

  1. WendyMarch 27th, 2012
  2. yummychunkletMarch 28th, 2012
  3. Elaine EnlighteningMarch 28th, 2012
  4. OverlyconfusedcookJanuary 19th, 2013

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