Sunday, January 9, 2011

Chicken Soup

1 large onion chopped
6 stalks of celery chopped
5 carrots chopped
1 1/2 cups of frozen peas or Lima beans
1 whole cooked chicken meat pulled off and cut in pieces
(or left over chicken, and add cut up boneless,skinless breasts,if you do this then I would use 4 breasts portions)
1 large box of chicken broth
8 cups of water 
3 "Knorr" chicken bouillon cubes
( other brands would require 6 cubes)

Pepper to taste, 1/2 t
1 small bay leaf
1 t parsley
1/2 t  herbs  de provence
1/2 garlic powder
1/2 t ground sage
(only salt after tasting because of the broth and cubes have salt,also if you choose dumplings, do not add salt until after because they have salt as well.)
Noodles if desired, or rice, or dumplings or potatoes..all your choice.

See below directions for dumplings.

In a stock pot put water, bouillon cubes and the box of broth.Add your spices and seasonings,  then add your veggies.( if you chose potatoes , cut and cube in to desired size.  6 good size potatoes should be enough.)

Bring to a boil, then add the chicken.
Simmer for 20 minutes, then lower heat to almost Low, put a lid on and let cook for an hour or so. Make sure the veggies are tender. Then add dumplings if that is what you want to add.

If you have decided on noodles, pre cook them in boiling water before adding to the soup, the same with rice.

If you want to have dumplings, the most simple and yummy( and easiest) dumpling is the Pillsbury buttermilk biscuits that come in a 4 pack. Bring the heat up to a good simmer
Open container and cut each biscuit into six pieces and drop into the soup, use all four containers and you will have a thicker soup.
Dumplings will be done once they sink to the bottom.

This is a good hearty winter day soup. I hope you try it.

If you make this using 4 cups of cooked noodles, the soup will be 6 Weight Watchers Points per Cup.

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