Looking outside my window right now as I sit at my desk, it’s deceptively sunny and we’re flirting with 50 degree temperatures here in northern Indiana.
However, I’ve lived here long enough to know that it’s all a dirty trick…it’s supposed to be back into the 10’s and 20’s next week with some snow flurries (again…).
On the upside, I can still totally justify eating comfort food as I hibernate and wait to see the grass outside again.
This amazing soup is perfect for a cold day when you just don’t feel like getting out of your sweats – or on a day when you know life is going to be busy and dinner time has the potential to turn into bowls of cereal or a handful of chips because you won’t get a chance to cook (uh. not like I’d ever serve my family cereal and chips for dinner. pshaw.)
moving right along…
This is a recipe that I have adapted from this GREAT cookbook.
I checked it out at our local library, spilled some tomato sauce on it, and voila. I now own it. However, even if I hadn’t had an unfortunate mishap with a borrowed book (who in their right mind would take a library book into the kitchen?!?), I would still definitely snag this one. There are SO many simple recipes with minimal ingredients that it makes dinner prep a cinch!
You’d never know that the dumplings are gluten free – which is saying A LOT (and my family is from the South, so I’m picky about my dumplings!) By simmering slowly, they’re the perfect firm yet chewy texture and the simple ingredients in the soup are hearty and flavorful.
- 2.5 pounds of chicken
- 8 c. chicken broth or stock (homemade or (where to buy)
- 6-8 large carrots, peeled and diced
- 5-7 celery stalks, diced
- 2 onions, diced
- 1.5 tsp. sea salt (where to buy)
- 1.5 tsp pepper
- 1 tsp dried thyme
- 1 c. heavy whipping cream
- dumplings (recipe below)
- 2 c. GF Baking Mix (where to buy)
- 1/2 c. melted butter
- 2/3 c. buttermilk
- 1 tsp onion powder
- 1/2 tsp pepper
- This soup is very forgiving and you can use any cut of chicken thawed or frozen, although 2.5 pounds is a good starting point. I've used diced chicken breast, all dark meat, and even a whole chicken that I later shredded. It's your call!
- Simply add in the veggies, chicken, spices and broth and turn your crock pot onto low (don't add the whipping cream yet!). (this is my favorite crock pot! The lid can be secured for easy travel to holiday parties, poylucks and carryins!)
- Allow it to cook for 5-7 hours, or until the chicken starts to fall apart.
- ONE hour before you are ready to serve, make the GF Buttermilk Dumplings. Mix all of the dumpling ingredients in a bowl just until combined. You want the dough to hold together, but not be too sticky. If you need more liquid, add 1 Tb. of water at a time until the dough holds together.
- Once the mixture is combined, roll out small balls in your hands, or plop them in like drop biscuits; they don't need to be pretty, so whatever floats your boat! We prefer to make small dumplings, about the size of a large cherry, because they will almost double in size when they cook.
- Add in all of the biscuit dough and replace the lid to your slow cooker, and cook 45 minutes to an hour, or until the dumplings are cooked through and somewhat firm. Resist the urge to stir this soup, as the dumplings will fall apart while they're cooking!
- Just before serving, add in the 1 c. of heavy whipping cream and stir gently.
- Ladle into bowls and serve!
Linked to Monday Meal Plan, Homestead Barn Hop, Fat Tuesday, Real Food Wednesday, Welcome Home Wednesday, Raising Homemakers, Healing With Food Friday, Wildcrafting Wednesday, Sustainable Ways, Simple Lives Thursday, Fight Back Friday, Unprocessed Fridays, Simple Meals Friday, Thank Goodness It’s Monday, Savoring Saturdays