Chicken Dumpling Soup
This is one of our favorite soups on a cold winter day. It makes a good meal in itself.
2 Cups Flour
1 tsp. Baking powder
1 tsp. Salt
Milk (I used 5 ounces) depends on dough consistency
6 cups water
4 medium potatoes
1/2 stick butter
3 tsp Chicken base
1 can cream of chicken soup
5 Cups Milk
1 Cup Cream
Salt & Pepper to taste
Shredded Chicken (from leftovers or a rotisserie chicken works great)
Start boiling the water. Peel and dice the potatoes. Cook the potatoes in the boiling water and add butter, salt-and-pepper, chicken base, and cream of chicken soup. Cook 20 minutes. Meanwhile mix all dough ingredients. I use my KitchenAid mixer with the dough hook on speed 2. Make sure to scrape the bowl and mix until resembles a dough. Split the dough into 3 pieces. Take a piece of dough and split in half, roll each half into a long snake. When the 20 minutes are up add the milk, cream and chicken. Bring to a boil. Cut the dough into very small pieces over the boiling soup. Simmer 30 minutes or until done.
I’m linking this to SoupaPalooza
The leftovers can easily be made into a great pot pie by adding some mixed vegetables and using 2 refrigerated pie crusts. Bake @ 375° for about 35 minutes or until golden brown.