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Chicken and Dumplings

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Chicken and Dumplings
Prep Time
10 mins
Cook Time
30 mins
 

Great for those cold days.

Course: Soup
Cuisine: American
Servings: 12 people
Author: Steve
Ingredients
  • 64 oz reduced sodium chicken broth (8 cups)
  • 3 cups shredded cooked chicken
  • 2 cans cream of chicken soup
  • 1/2 tsp. poultry seasoning
  • 1 cup chopped carrots
  • 1 1/2 lbs. pre-cooked dumplings (I use Mary B brand, but any will do)
  • 8 oz. chopped mushrooms
Instructions

  1. Use 4-5 quart dutch oven to heat broth, chicken, soup, and poultry seasoning. Bring to boil over medium-high heat.

  2. Reduce to low. Cover and simmer 5 minutes, stirring occasionally.

  3. Increase to high, bring to low boil.

  4. Add dumplings, carrots, and mushrooms.

  5. Cover and simmer for 15 minutes, stirring occasionally.

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Zuppa Toscana

 

Zuppa Toscana
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Zuppa Toscana
Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
 
Course: Soup
Cuisine: Italian
Servings: 8
Author: Tracy
Ingredients
  • 28 oz. chicken broth
  • 3 cups water
  • 24 oz. spicy Italian sausage, cooked and crumbled
  • 8 slices bacon, cooked and crumbled
  • 5 medium russet potatoes, cut into 1/8 -1/4 inch slices
  • 1/2 large onion, diced
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. red pepper flakes (optional)
  • 1 cup heavy whipping cream
  • 2 cups kale, chopped
Instructions

  1. Cook and crumble your bacon and sausage.

  2. Dice half of a large onion.

  3. Place all ingredients except for kale and heavy cream into a large crock pot.

  4. Cook on low for 7-8 hours or until potatoes are tender.

  5. Chop up your kale and add it to the soup. Cook for an additional 30 minutes.

  6. Stir in the heavy cream and heat for about five minutes and serve.

  7. You can add grated or shredded Parmesan cheese on top for extra flavor.

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