Chicken Dumpling Soup

Need a easy comfort soup for that really cold winter day? Try chicken dumpling soup that you can make in your crock pot! Don't let the dumplings intimate you, they are very simple to make.

Chicken Dumpling Soup

1 1/2 pounds chicken, diced, boneless and skinless (any cut will do)
6 cups chicken broth
1 cup carrot, diced
1 cup onion, diced
1/2 cup celery, diced
1 Tablespoons garlic powder
1 Tablespoon parsley, dried
1/2 teaspoon salt
1/2 teaspoon pepper

dumplings:
2 eggs
1/2 cup water
1 1/2 cups flour
3/4 teaspoon salt
1/4 teaspoon baking powder

Combine chicken, broth, carrots, onion and celery in your crock pot. Stir in garlic powder, parsley, salt and pepper. Turn crock pot on to the high setting for 6 hours.

About 30 minutes before the crock pot is done, start mixing up the dumplings. Combine eggs and water in a mixer on the low setting. Start adding flour in small amounts until combined. Add in salt and baking powder. Mix well. Using a teaspoon, drop spoonfuls of batter into the hot soup. Allow soup to cook for another 10-15 minutes before serving.

Serve with crackers. Enjoy!

Cream of Asparagus Soup

This soup is your answer to your garden's asparagus. It is wonderfully creamy and easy to make. 

Cream of Asparagus Soup

3 cups asparagus, chopped

1/2 small onion, chopped

2 tablespoons butter

2 cups chicken broth

1/2 teaspoon garlic powder

6 tablespoons milk or cream

Salt
Pepper

Combine chicken broth, butter, asparagus, garlic powder and onions in a stock pot; cook over medium heat until onion is tender.
Add milk or cream. Use a submersion blender to blend the soup smooth.

Season with salt and pepper to taste.

Garnish with croutons and shredded cheese if desired. 

Broccoli Cheese Soup

This soup is so easy and you can make for those nights you forgot to plan for dinner.

Broccoli Cheese Soup

16 ounces chopped broccoli (frozen is just fine and no need to defrost)
1/2 cup chopped onion
1/2 teaspoon minced garlic or 1 garlic clove minced
4 cups chicken broth
1 carrot diced
2 tablespoon butter
2 1/2 cups half & half or milk
2 cups shredded cheese
1 teaspoon Worcestershire sauce
2-4 tablespoons flour
salt
pepper

Combine chicken broth, butter, broccoli, garlic and onions in a stock pot; cook over medium heat until onion is tender. Add 2 cups half & half, shredded cheese, Worcestershire sauce, salt and pepper; cook over low heat until cheese melts. Use a submersion blender to blend the soup smooth if you would like.
In separate bowl, mix flour and 1/2 cup of half & half together. Add to soup and stir. Heat until desired thickness.

Garnish with croutons and shredded cheese.