Chicken Dumpling Soup with Rice

by Megan

You know what I love in the winter?  Yummy, comforting delicious soup.  I love it when you sit down and can stick your stuffy nose in the steam and finally breathe for the first time all day.  It's the best way to settle down at night before bed.

Instead of one of those days, I chose to make this soup on a random 60 degree day in February in Illinois. Who knew it was going to be 60 degrees in the middle of winter?!? I know, my timing isn't the best, but I had all the stuff so onward I went!

The recipe is pretty simple.  I couldn't find one on Pinterest that I loved so I ended up just taking bits and pieces from several different ones and making up my own.  It was absolutely delicious and it looked fantastic.  Sadly, you will have to take my word for it because the pictures I took are no where to be found!  It was such a good recipe though, I thought I would share anyway.  I will be sure to update with pictures when I make it again!

Chicken Dumpling Soup with Rice

by: Megan

Type: Soup/Main Meal

Serves: 8-10

Ingredients:

FOR THE BROTH

• 2 stick celery, very finely diced
• 1 small onion, finely diced
• 2 carrots, very thinly sliced
• olive oil (enough to cook the veggies)
• 6 cups chicken broth
• 6 cups water
• 1 T. salt (or more, to taste)
• 2 bay leaves
• 1 lb chicken breast, cubed into small pieces (we used a rotisserie chicken and shredded it)
• 2 T. chopped dill
• cooked rice

FOR THE DUMPLINGS

• 2 Cups flour, sifted
• 2 eggs
• 1 T sour cream
• 6 T melted butter

Instructions:

1. Use a large soup pot (5 Qt or more) and add olive oil and the celery and onions.  Cook for about 5 min or until onions start to soften
2. Add carrots and cook for an additional 3-5 min.
3. Then pour in chicken stock and water and bring to a boil.  Let boil for 10 min.

WHILE THE SOUP IS COOKING MAKE THE DUMPLINGS

4. Use a medium sized bowl and sift flour into the bottom in a pile
5. Make a well in the middle of the flour and add eggs and sour cream.  Fold together until the dough looks like paper.
6. Add melted butter to dough and knead together until it is well blended.  Dough should be all the same color.
7. Form the dough into a ball and divide into 2 equal portions.  Roll each portion into a long, skinny log and cut into small pieces (¼ inch at the most).  Be sure to make it them small because the dough will expand once in the soup.  

BACK TO THE SOUP

8. Once soup has boiled for 10 min and the dumplings are ready, put 2 bay leaves and dumplings into the soup broth.  
9. If you are using chicken breasts, also add the cubed pieces to the soup at this time.  
10. Continue to boil for an additional 8-10 min or until the dumplings are finished and the chicken is fully cooked.
11. Serve the soup in bowls and add rice to taste.
12. Before serving sprinkle with fresh dill if desired.

Noteworthy:

We add the rice to this because it reminds my husband of his grandma.  You do not need it but it makes the soup a little extra yummy!