As soon as the first chill is in the air, I start craving soup. I ADORE soup. To me, soup means fall just as much as scarves, sweaters, pumpkins, and crunchy leaves. When September rolls around, it’s all I seem to want to eat: a hearty bowl of soup and some crusty bread. Mmmmm. I get hungry just thinking about it.
There is something immeasurably comforting about soup. With all the changes in my life lately, I needed something familiar and warm. When the temperature suddenly dropped and my soup craving kicked in, I knew exactly what I wanted to make: Chicken Dumpling Soup.
Cooking has always been a big part of who I am. Making homemade food for the people I love is one of my favorite things to do. Cooking is also what helps make a house feel more like a home. With all the craziness of the move, I hadn’t been able to cook in our new place yet, so it still didn’t feel “right.” Well, after whipping out my Slow Cooker and letting my soup fill the apartment with warm, inviting smells, it feels a lot more like home. I spent my Saturday evening writing a new chapter with a pumpkin candle burning next to me and Chicken Dumpling Soup simmering in the kitchen. It was pretty perfect (minus the homework).
The best thing about this soup (like all my recipes) is how incredibly easy it is to make. The only real prep work you have to do is chop veggies and mix the dumpling ingredients together. The slow cooker does all the rest! And if you are intimidated by making your own dumplings, FEAR NOT! It is simple and super fun to plop the raw dough into the soup. Trust me. Slow cooker soups changed my life, and I hope this recipe helps you greet fall with a belly full of warm soup.
Julia’s Crazy Good Slow Cooker Chicken Dumpling Soup
1 yellow onion, diced
5 cloves of garlic, diced
5 carrots, diced
5 stalks of celery, diced
2 organic chicken breasts
10 cups of chicken broth (I usually do water and organic bouillon cubes)
1 Tbsp Thyme
1-2 Tbsp Herbs de Provence (note: I had these on hand, so I threw them in and they were FANTASTIC! If you don’t have Herbs de Provence, just use whatever blend of herbs you like. Rosemary is always good with chicken dishes)
Salt & Pepper, to taste
2 cups white whole wheat flour
2 tsp baking powder
2 Tbsp Earth Balance or butter
1 tsp salt
1 cup milk (dairy or non-dairy is up to you!)
1-2 tsp herbs of your choice, optional (I used more Herbs de Provence)
Add the veggies, garlic, and onion to the slow cooker and cover with broth. Submerge the chicken breasts whole. Add herbs, salt, and pepper. Turn your slow cooker to “Low” and walk away for 8 hours (don’t have that much time? Crank that dial to “High” and cook for 3 hours).
Mmmm…smell that? It’s ready for the dumplings! If you were cooking your soup on “Low,” turn it up to “High.” Take those chicken breasts out of the soup and shred the meat with two forks. Put all that goodness back into the soup.
To make the dumplings, mix the dry ingredients together. Then, add the butter and milk. Mix again. Take a spoon and plop the raw dough into the slow cooker. Cover, and let the dumplings cook in the soup for about 15-20 minutes.
Check the dumplings to make sure they are cooked all the way through, and DEVOUR!!!
Pair with a delicious crusty bread.
What’s your favorite fall comfort food?