Chicken Noodle Dumpling Soup
The weather outside is cold and windy. If you would like to try something to warm your to your soul, give this Chicken Noodle Dumpling Soup recipe a try. I usually make it on the weekend when I have extra time to spare. It is one of my all time favorite things that my Mother made. I can always count on Mom to answer all my cooking questions. Thank you Mom for all of your tips throughout the years. City Girl Ingredients
- 3 - 4 Pounds Chicken
- 6 Cups Cold Water
- 2 Medium Diced Carrots
- 2 Stalks of Diced Celery
- 1 Medium Onion Diced
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Pepper
- 2 Chicken Bouillon Cubes
- 2 Bay Leaves
- 1 Can Cream of Chicken Soup
- 2 Cups Lightly Crushed Egg Noodles
- 1 Can Biscuits
- Love
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Place water, chicken, celery, onion, carrots, salt, pepper, bay leaves and bouillon cubes in a 6 quart stock pot. Heat to boiling. Skim foam and reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
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Remove chicken from broth; cool chicken just until cool enough to handle about 10 minutes. Remove chicken from bones and skin; cut up chicken. Return chicken to stockpot. At this point add additional water, about 2 - 4 cups. Heat to boiling. Add crushed noodles and cream of chicken soup. Break each biscuit into 4 pieces and drop into boiling broth. Reduce heat. Simmer uncovered until noodles and dumplings are done, about 7 - 10 minutes. Stir frequently. As soup simmers it will begin to thicken. Add water, if necessary to obtain desired thickness. Don't forget to add love.
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Remove bay leaves before serving.
(**Extra Tip -- You can also make this recipe with leftover turkey. Just use the broth from the turkey or purchase organic chicken broth.)
