Thursday, July 23, 2009
Recipe: Marmie's Famous Chicken & Dumpling Soup
Ok, so I realize that the picture above might not look very appetizing (and that it's probably blurry because my current digital camera is not the greatest), but let me assure you that this soup is DELICIOUS!
This is my mother's - or "Marmie," a'la Little Women, as my best friend refers to her - homemade chicken and dumpling soup.
I moved out of the house when I was 21, but whenever I see my mom and I get a dinner request in, it's almost always for this soup. This is so incredibly filling, I can usually only eat one or two bowls. It's convenient because it tastes great even after freezing, so you can make a huge pot and freeze the rest for later. As if all that weren't enough to try it, this soup is incredibly affordable to make.
I know that there is some great debate about how Northerners and Southerners prepare their dumplings, and I'm not exactly sure of the outcome of said debate, but my favorite thing about this soup is DEFINITELY the dumplings. We don't use noodles (not that there's anything wrong with noodles, yum!), we use the flaky biscuits from Pilsbury.
What you'll need:
2 to 3 chicken breasts (you can sub for dark meat if you prefer)
10 teaspoons of Chicken Bouillion (I use the granules, but the cubes are fine)
10 cups water
1/2 a large bag of frozen mixed vegetables
1 package of Pilsbury buttery biscuits (the exact kind doesn't matter, just what sounds good to you)
Place water (10 cups) in a pot with chicken fully submersed. Add bouillion. Boil the chicken in the water until thoroughly cooked through. Lower heat to a mid simmer. Shred chicken up with a fork, it should fall apart easily. Add the frozen veggies and stir occasionally until they are tender. Cut four of the biscuits into small cubes, add the other 4 whole into the soup. Cover and simmer for 15 to 20 minutes until biscuits look firm and "unmushy," :P. They won't look cooked, but they will be ready when they take on a firm look.
Feel free to leave me any comments, let me know how it came out if you make it, or leave me some ideas on variations!