Saturday, August 6, 2011

Creamy Chicken and Dumpling Soup

This chicken soup was comfort food at it's best! The creamy soup was so full of flavor. Combine that with how creamy it was and it is just win-win! Audrey Maycock stopped by for a bit to share it with us.


6 chicken breasts

10 C water

10 tsp chicken bullion

1 large onion, chopped

3-4 potatoes, chopped

3 celery stalks, sliced

1 C carrots, sliced

3 cans cream of chicken

Boil chicken and bullion for 20 minutes. Remove chicken and let cool. Add chopped vegetables to chicken bullion water and boil for another 20 minutes.


5 C flour

1 1/2 sticks of butter, cubed

1/4 tsp salt

1 egg, beaten


Put flour in a mixing bowl and stir in salt. Work in butter as you would when making pie crust, using two knives or a pastry cutter. Add egg, working it into the dough. Stir in cold water 1/2 cup at a time until the dough comes together and is a stage where you will be able to roll it out.

Lightly flour a surface and roll out the dough 1/8 inch thick (or thicker for bigger dumplings). Use a pizza cutter to cut the dough in 1/2" to 1" squares. Drop dumplings into pot of bullion and vegetables. Boil for 25 minutes. Cut up chicken and add to pot. Add cream of chicken and stir until blended. Cook for another 5-10 minutes to blend all the flavors or until you have a gravy texture.

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