Mmm Yummy: Chicken and Dumplings

Its been a “drizzerable” few days around here. That’s a bona fide meteorology term right there.

Since Texas is hot almost 11 out of the 12 months of the year, soup making is consolidated to this small window of time. Yesterday was a cold, wet, icy miserable day. A day in which I didn’t leave the house because I melt when I get wet.

So I made soup.

chickendumplings2

INGREDIENTS

1 large rotisserie chicken, chopped

2 celery stalks, chopped

1 cup chopped carrots

1 medium onion, diced

1 (14 1/2 ounce) can chicken broth

2 bullion cubes

salt and pepper to taste

DUMPLINGS

2 cups of flour

1 cup chicken broth

2 tsp baking powder

2 eggs, beaten

  • Saute celery, carrots and onion in butter until soft.
  • Add chopped rotisserie chicken, broth, bullion cubes, salt, pepper and enough water to cover all ingredients
  • Bring to a boil, reduce heat, let simmer while preparing dumplings
  • In a mixing bowl, combine dumpling ingredients and mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup.
  • Cover and simmer for 15-20 minutes.

How’s the weather where you are? Is it a soup kind of day?

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