Grandmom’s Chicken & Dumpling Soup

It’s cold. Like, really cold out. I’ve been snuggling up to my little fake fireplace all week.

This time of year also makes me think of my family & childhood and my grandmom making this soup for me. Some of you might not know this about me but I was a picky eater once upon a time. I lived off of french fries and pizza… with no cheese!!!!

I would legit order pizza with JUST sauce. Seriously though, what was wrong with me?

Anyway, my grandmom would always make this soup when we would visit around the holidays because it was my favorite and it was one of the few things I would eat. She is no longer with us, so I have to make it and share it with my friends and family because it’s wonderful.

Ingredients:

2 chicken breasts, diced

1 yellow onion

1 cup celery

1 cup carrots

Bunch of thyme and bay leaves

4 cups of chicken broth

1/8 cup flour

3 tablespoons butter

2 cups Bisquick

⅔ cup milk.

Salt & pepper to taste

Dash of cayenne pepper

Directions: In a big stock pot throw in the celery, onions, carrots and butter and cook over medium heat. Cook for a minute until soften. Now we are going to create a roux of sorts to help thicken the broth later. Add the flour cook for about 2-3 min to get the bitterness out of the flour. Add in the chicken, chicken stock, milk and herbs. Bring to a boil. Reduce heat and cook for about an hour. Before you’re ready to serve, it will be time to make the dumplings. Add the milk and the Bisquick to a bowl and stir until evenly distributed. Now we are going to drop the dumplings into the soup. Use spoonfuls and drop them into the soup and cook for about 5 minutes. Cover and cook for another 10 minutes. Fish out the herbs and serve! Goes nice and tasty with a cab to cut the thickness of the soup.

xx