Chicken & Dumpling Soup

Chicken & Dumpling Soup

serves 8-10

2-3 Organic bone-in chicken breasts with skin

8 c. filtered water

1/4 c. More Than Gourmet- Classic Roasted Chicken Stock

4- Celery sticks chopped

1- Large Onion diced

3-Carrots diced

1-c. Organic Green Beans

1-c. Pearl Barley

2-Bay Leaves

1-Tsp. Celery Salt

1-TB. Sea Salt

1-tsp Paprika

1-tsp Granulated Garlic

1-1/2 Tb. Fresh Parsley

In a large heavy bottomed soup pot saute onions, carrots & celery in canola or grape seed oil until slightly tender. Add the 8-c. of water & whisk in the stock until it is well blended. Bring to a low boil & add the chicken breasts, barley, green beans, bay leaves, celery salt, paprika, garlic, parsley, & salt. Cover & simmer for approx. 45min. Remove chicken when it is cooked through. & set on a cutting board. Remove skin & bones & dice breasts into bite size pieces~set aside. Add diced chicken to soup after the dumplings rise.

Time to make the dumplings!

Dumplings

1-c. Milk

1/2 c. Butter

1/2 Tsp. Salt

1/2 Tsp. Nutmeg

1 c. Flour

3- Eggs

Bring milk & butter mixture to a boil~add salt & nutmeg & remove from heat. Immediately add flour & stir until incorporated. Add eggs one at a time & continue stirring.

Bring soup to a med. high simmer & drop tsp size dough balls into broth. Simmer until dumplings rise. Taste to make sure they are cooked through & adjust seasonings to taste. If you would like a richer broth, dissolve desired amount of stock into a 1/2 c. of warm water & stir into soup.

* Note~ You can purchase this delicious stock in the 16 oz. container at Flavour cooking school. You will receive a 15% discount if you purchase it the day of a class. They have a small size at Whole foods but for fall/winter you'll need the larger size for making soups & stews etc. The stock can be stored in the refrigerator 6-9 months.

Made with love~

Jodi