This is a delicious, comforting soup that will help warm you up on these cold wintry days.
When I made this soup, I made it gluten and dairy free. It turned out wonderfully. The dumplings were soft and flavorful, and it really filled me up!
Chicken Dumpling Soup
Note: Make this gluten-free by substituting regular Bisquick for Gluten-Free Bisquick. For dairy-free, substitute milk and butter for your favorite margarine. I recommend rice or almond milk and Earth Balance.
| Ingredients | |
| 1 medium | Yellow onion, chopped |
| 4 large | Carrots, peeled and chopped |
| 3 large | Celery stalks, chopped |
| 2 cloves | Garlic, peeled and minced |
| 2 | Boneless, skinless chicken breasts |
| 8 cups | Homemade stock, chicken or turkey |
| To taste | Salt and pepper |
| 2 cups | Bisquick mix, regular or gluten-free |
| 1/3 cup | Butter or vegan alternative |
| 2/3 cup | Milk or dairy-free alternative |
| 3 | Eggs |
| 1/3 cup | Fresh herbs, such as chives, parsley or tarragon |
In a large pot, combine stock, vegetables, and chicken. Bring to a boil, then reduce heat to simmer. Let cook for two hours. Pull out the chicken and shred it. Return it to the soup pot.
In a mixing bowl, cut the butter into the Bisquick with a fork until pea-sized clumps appear. Add in the milk, eggs and oregano and stir until dough forms. Using a tablespoon, drop the batter into the pot.
Cover, and let simmer for fifteen minutes.
Recipe adapted from Oh So Savvy Mom.
Do you have questions about any of these recipes? Please email me.