Chicken and Dumpling Soup – November 8, 2013, Crock Pot Cooking
Chicken and Dumpling Soup might be the epitome of fall comfort foods. For me, this classic favorite ranks near the top of the list, along with other comforts like stuffing and pumpkin pie. With the weather we’ve been having lately in Grand Forks, this is the perfect recipe to warm up with over a cold weekend!
One topic I mentioned during today’s Crock Pot Cooking class is how perfect crock pots are for college students. They require little cooking skills and can easily work around your schedule. Most recipes make enough left overs for a college student to feast for a few nights!
Crock pots don’t need to be used for just soups or stews, though. I’ve seen tons of recipes for breakfasts, desserts, dips, pizzas, and sauces. Even baked potatoes can be made in the handy crock pot!
Since the Crock Pot Cooking class at 12:30 PM, my crock pot has been doing it’s thing in Culinary Corner while I finish up work. I wish I could adequately describe the way this whole wing of the Wellness Center smells. The best way I can put it is: heavenly, simply heavenly. I can’t wait to dig in to this soon!
I made a few alterations to this recipe before today’s class (below is the recipe with my modifications). I opted for unsalted butter rather than regular butter. Most Americans dietary intake of sodium is already pretty high, which is why I wanted to cut back on salt where I could. The original recipe didn’t include any vegetables besides onions (I used yellow onions, by the way, since they are the best onions for slow cooking). I added carrots and celery to the ingredients to show some more love for the veggies! Carrots and other orange vegetables are incredible sources of vitamin A. Celery isn’t an abundantly rich source for vitamins or minerals, but it does have some vitamin K tucked in there!
Chicken and Dumpling Soup
- 2 tablespoons unsalted butter
- 4 boneless, skinless chicken breasts, bite sized chunks
- 1 small yellow onion, finely diced
- 2 stalks celery, 1/4” – 1/2” thick chunks
- 2 large carrots, 1/4” – 1/2” thick chunks
- 2 cans Cream of Chicken Soup
- 2 small packages Grands Jr (10 biscuits)
- Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
- Secure lid and cook for 5 to 6 hours on high. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
Stay warm, everyone!
Posted on November 8, 2013, in Nutrition/Culinary Corner and tagged #ieathealthyUND, chicken and dumpling, comfort food, crock pot cooking, culinary corner, food, soup, UND. Bookmark the permalink. Leave a comment.