Chicken and Dumpling Soup
1 ½ Lbs. Rinsed Boneless Chicken Breasts cut into ½ inch cubes
2 T Olive Oil
1 L Onion Peeled and Diced
3 Cloves Garlic Minced
4 Stalk Celery Thinly Sliced
4 Carrots Thinly Sliced
4 T Butter
2 tsp Igotchu Roasted Turkey and Chicken
2- 32 Oz. Chicken Stock
Igotchu Himalayan Salt and pepper
Dumplings
¾ C All Purpose
½ tsp Igotchu Italian Seasoning
¾ tsp Igotchu Himalayan Salt and Pepper
¾ C Whole Milk
In large pot, melt butter over medium heat. Add onions, celery and carrots. Bring to boil and cook while stirring 8 to 10 minutes. Add Igotchu roasted turkey and chicken seasoning and chicken stock. Cover and lower heat to simmer for 15 minutes. Meanwhile in large skillet over medium heat add olive oil and chicken breast cubes for 3 to 4 minutes on each side until cooked through. Add cubed chicken to stock and cook for 15 minutes. In medium bowl mix dumplings. Add all-purpose flour, Igotchu italian seasonings and Igotchu himalayan salt and pepper, whisk well. With fork slowly add milk to dry ingredients just to combine until wet doughy consistency is reached. Once soup has cooked down for 15 minutes, bring back to boil. Use a spoon to drop ½ teaspoon lumps into boiling broth, stirring after each few addition.
Simmer 5 minutes and serve
