Crock-Pot Chicken and Dumpling Soup
This Crock-Pot Chicken and Dumpling Soup recipe came about after I had put together our newest 10 Freezer meals (coming soon!). Leftover ingredients is an easy way to come up with a soup. This is pretty open ended as you can add various veggies that you have on hand, and can switch out chicken for turkey as well. I used my favorite brand of noodles which are Reames Frozen Noodles, with this recipe using the Dumpling version. They taste like they are home made unlike pre made boxed versions. They are found in the freezer department.
You can use a large or medium size Crock-Pot and various smaller sizes would work as well. Be sure to put the broth in last so you have a good idea of how much space you need. Some of the other ingredients that could be added are corn, frozen peas, green beans, beans, chopped potatoes and sliced fresh mushrooms. If you are trying to skip noodles you could also add rice at the very end of the cooking time instead. As with most soups, it can be very hard to decide ahead of time how much salt and pepper you are wanting, so I add just a bit while cooking, and when it’s ready, I scoop a little of the soup out to taste. If it’s needing more, I add some, and then taste again, stirring it into the soup. After a few tries, I typically have it where I want. This way of doing it will save much heartache on how to get an excess of salt or pepper out of a soup, because you’ve added too much. Feel free to add Cumin, Parsley or other herbs as well.