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
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.
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.
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.)