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.
Soup:
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.
Dumplings:
5 C flour
1 1/2 sticks of butter, cubed
1/4 tsp salt
1 egg, beaten
water
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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