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Creamy Chicken Soup with Dumplings and Wild Rice

 

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water 10 cups

breast of chicken split on the bone 3

carrots 1 food processor

onion 1/2 food processor

celery 2 food processor

chicken bouillon cubes 8

heavy cream 2 cups

wild rice 3/4 cup

salt and pepper for taste

onion powder 1 teaspoon

parsley 2 tablespoons

granulated garlic 1/2 teaspoon

Italian seasonings 1/2 teaspoon

pulled chicken from the breast bones

dumplings link below, cut that recipe in half

Homemade Dumplings

 

Add your 10 cups of water to a medium to large soup pot on medium heat. Rinse your chicken clean and dry. When water begins to boil add raw chicken breasts. Bring to a boil. Simmer for 15 minutes and pull the chicken out. Add your processed vegetables, seasonings, heavy cream, and bullion cubes. Bring back to a boil. Let chicken cool. Pull meat off the bone, and break meat up to your desired size and add back to pot. Time to make your dumplings and cut them. Add them to the soup. Add rice and simmer till rice is cooked. Spoon off any excess fat/oil from the top of the soup. If you would like it thicker, add 2-3 tablespoons of cornstarch to 2 tablespoons of warm water. Make a slush and add to the soup.

Enjoy, Jason.

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Published inDinnerHomestyle FoodsRecipesSoups

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