Half a small onion
One stalk celery
1 tablespoons olive
oil
2 48-oz. chicken
broth
1 cup water
1/2 teaspoon poultry
seasoning
1 teaspoon ground
thyme
1 teaspoon ground
onion powder
1 large clove garlic
1 teaspoon pepper
Salt to taste
One long carrot
One small to medium
yellow potato (optional)
1/3 of a 12-oz. bag
of Egg Noodles (Optional)
1 rotisserie chicken
(meat pulled off)
I stop at the store
on the way home from work and pick up a pre-cooked rotisserie chicken to make
this quicker and easier. You can precook your whole chicken in the crock pot or
bake it in the oven as long is it is cooked and pulled off the bones prior to
making the soup. Always use a whole chicken so you get a combination of dark
and light meat for flavor.
Pre-cut all
ingredients prior to assembling. Cut onion and celery into small pieces. Cut
carrot and potato and set aside. In a large stockpot cook onion and celery in 1
tablespoon olive oil until onion is slightly translucent. Add chicken broth and seasoning and bring to
boil. Add carrot and potato to boiling water. Cook for 10 minutes; meanwhile
pull chicken from bones (or wash dishes) until timer dings. Add chicken and
cook at a medium boil for 10 minutes. While it is cooking, make dumplings (see
below.) If choosing to add noodles, do this right before adding the dumplings
to the water.
DUMPLINGS
2 cups flour
3 teaspoons baking
powder
3 tablespoons parsley flakes
1 1/2 tsp dried
basil leaf
1 Cup milk
6 tablespoons canola
oil
In a medium mixing
bowl, add all ingredients and stir until just combined. Make dumplings to size
(small like a marble or large like golf ball.) Hint: wear rubber gloves to form
dumplings to help with the sticky mess that normally happens on your hands. Add
dumplings to boiling soup mixture, cover and simmer for 20 minutes or until a
toothpick inserted into one comes out clean.
Remove soup from
heat
