Chicken Dumpling Soup

Hot soup season is almost over! I had to sneak this soup in one last time before we are in full spring mode. I made this for my family and friends Sunday night for our weekly Pacific viewing. Someone actually told me it was the best chicken soup they ever had. Enjoy! (or keep it on your list for fall).

2 lbs bone-in chicken breasts (skin removed)
Bouillon (I use better than bouillon paste. If you use cubes I would use 5-6)
Water (enough to cover chicken- you may add more as you go)
1 lb carrots, sliced
2 cups celery, sliced
1 medium onion, chopped
1 1/2 tsp salt
1 tsp black pepper
1 tsp rubbed sage
1 tsp ground thyme
1 tsp poultry seasoning

3 eggs
3/4 cup flour
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp lemon zest

Place chicken breasts in your soup pot. In a separate bowl, mix bouillon paste with water and pour over chicken. If you do not use the paste, add regular water and cubes to pot. Simmer chicken until it begins to fall apart. Remove chicken from broth and shred. Add shredded chicken to broth. Add all veggies and spices. Stir well. You may want to add a little extra water at this point. Cook med-low till veggies are tender. While veggies are cooking mix all dumpling ingredients together. The consistency should be like a thick pancake batter (should thickly coat your spoon and drip a bit off the end). Increase heat and allow soup to simmer. Spoon small amounts of batter into soup (about 1/2 tablespoon- you can do larger depending on how large you like your dumplings). Simmer until dumplings float to the top.

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