Chicken Soup with Dumplings

So I have been feeling sick the last few days, no better time than now to make my Chicken soup. I added dumplings to change things up a bit, and was very happy with my old time favorite. Feel free to add whatever leftover veggies floating in your fridge.


What you will need:
2 tbs olive oil
1 cup sliced Carrots
1 cup diced celery
1 cup diced onion
1 cup diced potatoes
1 cup green beans
1 cup cooked diced chicken
1 garlic clove- finely chopped
2 sprigs of Tyme
1 bay leaf
Salt & pepper
2 quarts chicken stock ( I like to make mine homemade but canned is fine)
1 cup plum tomatoes (optional)


In large stock pot, heat olive oil and add veggies to sautee until tender. Approx 5 minutes on medium heat. Add seasonings, salt, pepper, tyme, and bay leaf.
Add chicken stock ,chicken cubes and tomatoes and bring to a boil. Let simmer for about 30 minutes or until veggies are soft.
Reduce heat


Prepare dumplings in seperate bowl. ( I use bisquick mix following the recepie on the side of the box and add salt, pepper,and parsley to the mixture)



Using 2 spoons, form small balls (no bigger than a large gumball, they get BIG in the soup) of dumpling batter and drop them into the soup, they will rise to the top and cook with the steam of the soup. This process takes approximatly 5 to 10 minutes. Make extra dumplings, beleive me they will go. The best way to make more dumplings is to scoup out the dumplings as they cook, and add more, then at the end add all the dumplings to the pot! Be careful, they are delicate.