I’ve already tried the Creamy Chicken and Rice Soup (I made the wheat-free, dairy-free version), and my whole family loved it! These are recipes you will want to include in your regular meal-planning rotation, I promise you.
And we’re going to make it easy for you to do just that… we will have a free gift for you after our last installment that you will definitely want to take advantage of! Be sure to subscribe to one of the above blogs so that you don’t miss out on the announcement!
Now on to this week’s soup. It’s my turn, and I’ve had fun experimenting with Chicken & Dumplings in the crock pot. Can you believe, by the way, that I had never even eaten chicken and dumplings before? Not that I can recall, anyway. But it always sounded like such a delicious comfort food, and one I knew I would love.
And I was right! Delicious comfort food that I will definitely be making again and again. I started with this chicken and dumpling recipe at Goodbite.com , and modified it to make it easier and healthier. I don’t believe in sauteing things before I put them in the slow cooker, because that just adds extra work. I don’t do extra work. Keep it to the minimum! So this is simplified for anybody like me who doesn’t have time for extra steps. (I did make use of a stash of frozen cooked chicken – if you don’t have such a stash, you’ll probably want to saute your fresh chicken at least briefly before putting it in the pot.)
Speaking of saving steps, there is one thing about making soup that seems to take for.ev.er. and that is chopping up the ubiquitous celery and carrots that always end up in soup. I’ve recently discovered a trick that significantly reduces my chopping time and makes soup an even easier weeknight menu option. Here it is:
I am probably the last person in Christendom to have discovered this trick… but just in case, I’m sharing it with you. (So tell me, do you chop your veggies this way?)
Note: I used granulated garlic in the dumpling dough because I’m not a huge fan of fresh minced garlic in my baked goods. But if you prefer fresh garlic, you can just use the same amount (1-2 cloves) of fresh garlic in place of the granulated garlic.
Chicken & Whole Wheat Garlic Dumplings
Place chicken, vegetables, and broth in slow cooker and cook on high for 4 hours or until vegetables are tender. Add herbs; add salt and pepper to taste. About half an hour before serving, stir in cream, then make dumplings. In a separate bowl, whisk together dry ingredients. Beat egg lightly and stir into yogurt. Add this mixture to the dry ingredients and stir until you have a moist biscuit-like dough. Drop by large spoonfuls into the soup. Cover and allow to cook on high for 15 minutes or so, turning halfway through if desired.
This is not as QUICK as many slow cooker recipes, because there’s the added step (sorry, couldn’t eliminate that one) of making the dumpling dough. However, you can set the soup going in the morning, then make the dumplings about half an hour or so before dinner-time – that will still save you some dinner prep.
It is very EASY. The only thing to be aware of is not to add too much liquid to the dumpling dough, or you will have a mass of dough that never quite cooks through covering up a delicious pot of chicken soup. Not that I would know from experience or anything.
This is a good CHEAP dish. Soups are so good for using up odds and ends of meat and vegetables, and this is no exception. (If you have corn, peas, or green beans instead of the veggies I used, go ahead and throw ‘em in the pot!) The dumplings take the place of the pasta typically found in a chicken noodle soup with very little extra cost.
I love my HEALTHY changes to this recipe, namely the use of whole wheat flour. You can use buttermilk in place of the yogurt (which is what the original recipe called for, and is just as healthy), but I usually have yogurt on hand, and I found it made the perfect substitute. These dumplings are SO much better for you than the typical canned biscuit recipe most people use. And I think they taste a lot better, too!