Chicken Soup with Dumplings

By angielaine

This is a hearty recipe and perfect for a cold night. The first time I made this recipe I used so many egg noodles that they practically soaked up all the juice so there was no point in adding the dumplings – so much for reading the recipe! I don’t care for the way frozen spinach tastes so I will leave it out next time, just personal preference.

Ingredients

• 6 cups water
• 3 cubes chicken bouillon
• 1 cup carrots, chopped (Em likes 2 cups)
• 1 cup onion, chopped
• 2 cans Cream of Chicken soup (10 1/2 oz each)
• 10 oz frozen chopped spinach - drained and squeezed (optional)
• 4 cups chopped, cooked chicken
• 2 cups egg noodles
• 1 bay leaf
• 1 Tbsp parsley
• salt & pepper to taste
• Dumplings
• 1 2/3 cup Bisquick
• 2/3 cup milk
• Mix until soft dough forms.

Preparation

Step 1

Combine water, bullion, carrots and onion in large pot. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Add rest of ingredients. Bring to a boil - add dumpling dough in large spoonfuls (optional). Simmer uncovered 10 minutes. Cover and simmer another 10 minutes.