This past Monday morning, as I sat at my desk and began catching up my blog-reading, I came across something that really caught my eye – and most importantly, my stomach. 😉
Julie, over at Peanut Butter Fingers had made a post about her growing dumplings in a chicken soup, I just knew that I had to have that for supper that day. I literally could not stop thinking about and tasting chicken soup all day long!
It just so happened that I had a pack of chicken legs thawing in the fridge, along with 3/4 of a container of chicken stock that HAD to be used up. Awesome!
I rushed home from the farm and got cooking!
The end result:
This soup contains:
- 3/4C of low sodium chicken stock
- approx. 1.5-2C of water
- 1 small onion – diced
- 1 clove of garlic – minced
- 2 carrots – sliced
- 1 stalk of celery – diced
- about 10 mushrooms – sliced
- 1 large red potato – chopped into small cubes
- meat from 5 chicken legs – shredded
- 2C kale
- 1/2 tsp thyme
– First I sauteed all of the vegetables, then added the liquid followed by the chicken and thyme.
While that’s simmering away, move on to your dumplings.
The dumplings contain:
- 1/4C whole wheat pasty flour
- 1.5 tbsp softened butter
- 1/4 tsp salt
- 1 tsp baking powder
- a few shakes of thyme
- a few shakes of garlic powder
- 1/4C skim milk
– First I mixed all of the dry ingredients with a fork until the mixture was crumbly. I then stirred in the milk until it became a doughy consistancy. Next, I dropped spoonfuls into my soup one at a time. This made 5 little dumplings. Perfect for a little batch of week night soup.
Let it all cook for about 7-8 minutes and add your kale. Simmer for an additional 5 minutes and serve away! 🙂
This soup was a definite hit and one for the vault.
Have a great weekend!!!
I forsee a lot of baking for me in the next couple of days. 😉