I’ve been making chicken dumpling soup for a couple years
now. Long ago I had made soup with
vegetables and a large can of Sweet Sue Chicken and Dumplings. Then I discovered frozen flat dumplings by Annie. They come in strips. You snap them into pieces. I usually aim for widths somewhere between ½”
inch and 1” wide. You drop them in
boiling stock and boil for about 45 minutes.
I think the dumplings have a good texture. Add some chicken and vegetables, and you have
a really delicious soup.
Chicken Dumpling Soup Ingredients
1-2 large chicken breasts with skin and rib meat
1-2 boxes chicken broth
1 bag frozen mixed vegetables
1/3 package of frozen flat dumpling strips, such as Annie’s
Old Fashioned
1. For my soup this
week, I cooked 2 chicken breasts overnight in the crockpot, completely covered
with water. I used all the stock and the
meat from one chicken breast for my soup.
Alternatively, you can cook the chicken on top of the stove. Cover chicken with water and cook over low
boil for 1-2 hours until it pulls apart easily.
2. Remove chicken
from stock and set aside. Pour chicken
stock into a large pot, such as a Dutch oven pot. Add boxed stock as needed to fill the pan
about 2/3 full. Bring to rolling
boil.
3. While stock is
heating, break dumpling strips into pieces about ¾” wide. Once stock is boiling, start dropping dumpling
pieces into stock, one at a time. Stir occasionally
to make sure dumplings do not stick.
Stock should be at a boil at all times.
4. Add salt if
needed. Cover and boil dumplings about 20
minutes, stirring occasionally. While
dumplings are boiling, remove skin and bones from chicken and cut or tear into
bite-sized pieces.
5. When dumplings
have been boiling 20 minutes, add frozen vegetables, and boil another 15
minutes.
6. Add chicken and
cook a final 10 minutes. At this point,
I add 1-2 cups of additional frozen corn.
