Chicken Noodle Soup with Dumplings

Coat the bottom of your soup pot with butter and some olive oil. Heat it up and then add in your carrots and celery; saute. After about 8-10 minutes, add in the onion and continue to saute about 5-8 minutes or so. Added in diced garlic until fragrant, no more than minute or so; you don’t want it to burn.

Pour in your chicken stock and bring it to a boil. Once it is at a full boil, take it down to a simmer and allow it to go at a nice simmer for at least 45 minutes.

While your soup simmers, boil water for your noodles, cook them, drain them and set them aside. I don’t like to add mine into the soup until I am ladling it into my bowl. Now is also when you want to prepare your dumpling dough. Add your cooked chicken in the last few minutes so it can heat up.

For the dumplings

Note: I use grass-fed roll butter. It is much softer than the stick butter and makes it much easier to work with in a recipe like this!

Mix your dry ingredients together. Cut in your butter; if you have a soft roll butter like I use, it is so easy you can just crumble it in with your fingers. Add in your milk and then mix it all together.

Bring your soup back up to a gentle boil. Drop the dough mixture by small spoonfuls into your soup. You can make them larger if your prefer larger dumplings, but I think they cook up nicer when they are smaller. Cover the pot and cook 5 minutes or so, then uncover, flip the dumplings over to their other side, cover and cook another 10-15 minutes until they are cooked through.

Once the dumplings are finished, added noodles to your soup bowl, then ladle in your soup and dumplings. Enjoy!