Tuesday, September 18, 2012

Chicken and Dumpling Soup Recipe


Chicken and dumpling soup is the best after a long day. You could smell this before even entering the house. A good, warm meal to look forward to. It's easy to prepare too!

Ingredients You Will Need:

Soup:
3 Chicken Breasts
Powdered Milk and Water (or Milk, Flour, and Butter)
Salt
1 Cup Peas (fresh from the garden!)
1/4 Cup Corn
2 Cloves Garlic
4 Basil Leaves

Dumplings:
1 Cup Flour
1 Teaspoon Splenda (or Sugar)
2 Teaspoons Baking Powder
3 Tablespoon Margarine (or Butter)
1/2 Cup Milk 

Preperation:
The night before you want the soup cube chicken breasts.

Place chicken, peas, corn, garlic, basil, and salt in slow cooker.


Powdered Milk Version:
Powdered milk is good for this because it's easy to store and keep around and add a larger ratio of powder to water to thicken the broth-  that way you have less unhealthy flour in the soup and it's flavorful and rich enough to not need butter.
Fill with water so everything is covered in water. Add about 1-3 cups of powdered milk- add slowly so you can determine if the broth is thick enough.

Milk version:
Cover with milk- add 1 tablespoon of butter and 1-3 tablespoons of flour.


Place in fridge. The next morning put the pot and in the slow cooker and turn on low. By the end of the day it will smell amazing. 30 minutes before you want to serve make the dumplings.

Dumplings:
Put 1 cup flour, 1 teaspoon splenda, 2 teaspoons baking powder in a bowl and mix.

Add 3 tablespoons of margarine.

Combine- it should be flaky crumbs. Add 1/2 cup of milk. Mix. Drop balls on top of chicken soup in crock pot.


Put on lid and let cook for 30 minutes.

Lightly mix the dumplings into broth and serve! Yum!

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