Today, I was looking online for a nice recipe for creamy chicken and dumpling soup to make in the crock pot…. yeah right. You know what I found? “Mix 2 cans of creamy chicken soup and water, then add in pop-n-fresh biscuits, broken into pieces and cook for an hour or two” WHAT THE CRAP?! I was pissed. Like, thanks guys, I’m so glad that’s a recipe. Now, if that’s how you cook, that’s totally cool… but that’s just not what I was expecting when I searched for an actual recipe. I’m talking from scratch, mothereffers, FROM SCRATCH. What’s good about this is that it is relatively low-carb (you can leave out the roux and make it not creamy and it would still be delicious).
So here it is… I actually made this recipe up! It’s totes mine and I love it. Even my hubby said it’s some the the best soup he’s ever had. (it’s a lot easier than it looks, I REALLY didn’t want to leave anyone stranded not knowing what to do, so I spelled it all out.) Make this and you will never love another soup like this one again…. never. ever.
Creamy Crock Pot Chicken and Dumpling Soup
- 1 – 2 lbs chicken (I used the leg quarters because they are so tender in soup and fall right off the bone – and they’re usually cheap)
- 62.5 oz chicken broth + 14.5 oz water (1- 48oz College In Low sodium chicken broth + 1 – 14.5 oz can of chicken broth + 1 can full of water. Feel free to chance this up, but make sure you cover the chicken with liquid in the crock pot!)
- 2 large (3 small) carrots, diced medium
- 3 stalks celery, diced
- 1 large onion, diced medium – large (you want the onions to still be onions after sitting in the crock pot all day!)
- Spices! Try thyme, sage, parsley, oregano, rosemary, lemon pepper, garlic powder, and a little salt.
- 5 Tablespoons flour
- 5 Tablespoons butter
- 1 Cup milk
For the dumplings:
- 2 Cups flower
- 1 teaspoon salt
- 1 Tablespoon garlic powder
- 3/4 – 1 Cup COLD water
- Place Chicken quarters, broth, water, veggies, and spices in the crock pot and turn to high.
- Cook on high for about 2 hours, stirring occasionally. Turn the crock pot down to low and let it cook for another 1 – 1.5 hours, or until the chicken in cooked and falling off the bone. (You can also leave this on low for about 6 hours or so, instead of starting it off at high)
- Take the chicken out of the crock pot and separate all the bones out. You can also shred up the chicken and cut pieces that are a little big.
- In a saucepan, combine the butter and flour together, and stir the whole time (this ensures you cook the flower without burning it)
- Add in the cup of milk and STIR, STIR, STIR! (you will end up with something that kind of looks like mashed potatoes)
- Add some of the chicken broth from the crock pot to the roux (this is called tempering) until it is nice and creamy, then add the whole thing into the crock pot and stir it around.
- Let this cook on high while you mix up the dumplings.
- To prepare the dumplings: Mix the flour, salt, and spices together in a bowl and make a well in the middle. Slowly add in a little bit of the water, mix, and then a little more, mix, then the rest of it. (Don’t kid yourselves here; you need to be using those hands for this!) Finally knead the dough out on a clean, floured surface. Let the dough rest for a few minutes so it can breathe and get ready to be yummy. Finally grab little, 1 inch pieces and roll them into a ball-like shape and you’re good to go!
- Drop the dumplings into the soup but MAKE SURE you stir the soup up before you add the dumplings because if you do it after ,you will just break them up into mush.
- Let this whole thing cook for about another 45 minutes to an hour (depending on the size of the dumplings)
- Happy dance.
Please do me a solid and if you post this someplace else, let me know or link back to me. It would be awesome. 🙂