It's freezing here in Louisiana right now. We've had record breaking snow days. So I've been busy going through my recipes and magazines for soup recipes.
Now it's not unusual for Louisiana to have cold weather. However, hang around a few minutes and that will change. Where else can you get FROSTBITE and SUNBURN in the same week? LOL
I found this particular recipe in a magazine and thought I would give it a try. And I want y'all to enjoy it too.
prep time30 Min
cook time2 Hr 20 Min
Ingredients For chicken 'n' dumpling soup
broiler/fryer chicken, cut up
2 1/4 qt
chicken bouillon cubes
(10.75-oz) condensed cream of chicken soup, undiluted
(10.75-oz) condensed cream of mushroom soup, undiluted
1 1/2 c
fresh or frozen green peas
chopped peeled potatoes
1 1/2 tsp
3/4 to 1 c
snipped fresh parsley, optional
How To Make chicken 'n' dumpling soup
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45 to 60 minutes or until chicken is tender. Strain broth; return to stockpot.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
FOR DUMPLINGS: Combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist, stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18 to 20 minutes. Sprinkle with parsley if desired.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!