I don’t know about you but there is one meal in particular that every single time I smell/taste it, immediately shoots me back to my childhood and gives me such a wonderful sense of comfort. This right here, is that meal.
Chicken soup and dumplings is a pretty much just chicken noodle soup, minus the noodles. Instead, it contains these doughy pillows of yumminess that will most definitely fill and warm your belly. It is the perfect soup for any day of the week, for any occasion, and is perfect for freezing. Trust me on that last one, this was one meal I had frozen for after Cassidy was born.
Now before you think, “what makes this soup so special?” let me stop you and tell you that the answer is simple: it’s love. Made originally by my grandmother and then passed down to my mother, this meal was always one we looked forward to as kids. It quickly became a favorite and was on high demand between my siblings and I when it came to birthday dinners and college breaks. In truth, I will admit that to the every day person it is just soup, but to myself it is so much more.
Anyway, now that I got the cheesy explanation out of the way, lets get down to it.
Chicken Soup & Dumpligs
Servings: 6-8 • Serving Size: 1 bowl
Calories Per Serving: no idea but for this meal in particular, who cares!?!
WHAT YOU NEED:
For Chicken Broth:
- Split Chicken Pack (skin on, bone in): 2 breasts, 4 drumsticks
- Chopped carrots, celery, onion (for this particular recipe, I used a prechopped blend from Trader Joes)
- 4 Cups water
- 2 Chicken Boullion Cubes/ Packs
- 2 TBSP Parsley
- 4 Eggs
- 1 Cup milk (I personally always use almond milk and I find NO difference in the taste or texture of the dumplings).
- All Purpose Flour (Now based off of my grandmothers recipes she just says to add enough until the mixture is “gooey.” So in order to try and identify what amount this meant, I went ahead and measured. I’d say you want to shoot for 2-2.5cups…see I told you this recipe was made with love!).
- Salt to taste
WHAT TO DO:
- Using a crockpot or regular pot, place in all your ingredients for chicken broth (listed above).
- Add in water and stir.
- If using crockpot, turn on high and time for 4 hours. If looking to cook on low, time for 6 hours.
- If using regular pot, bring all ingredients to a boil and then bring down to light simmer. Let soup cook for 1:30-2 hours.
- Bring separate pot of water to boil.
- While waiting on water, Add eggs and milk to bowl and whisk together.
- Slowly add in flour to egg mixture and blend.
- Add in enough flour until mixture is a “gooey” consistency.
- Once batter is ready, take small spoon fulls of batter and tap into boiling pot of water. You can make dumplings smaller or larger, depending on size of spoonful.
- After entire batch of batter has been added to water, turn boil to medium/low heat and let cook for additional 8 minutes.
- Drain dumplings and add to broth