When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me?  All three of my kids love homemade soup, especially with these drop dumplings.  Some would call these European dumplings, thus do not confuse them with Asian-style dumplings, because they are not similar at all.

It takes some practice to make them right, but there is a trick that I’ll tell you before you make the whole mess in the pot.  I’ve been eating this soup my whole life and constructing it over 20 years, so when I tell you that this soup heals your soul, trust me.  I know it asks lots of ingredients, but it is all necessary for a one powerhouse soup.  You can also make this with medium size, roughly 3 pounds whole chicken, but that takes nearly 3 hours to cook, which I don’t mind when it’s cold outside and I honestly enjoy those slow-cooked soups without a pressure cooker.  Anyhow, this is faster, but still astonishing and healthy soup that will knock your socks off.
Now, let’s get started.

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Homemade Drop Dumplings, Chicken Soup

The best Homemade drop dumplings chicken soup

Course Soup

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings 6

Author Sandra | Sandra's Easy Cooking

Ingredients

Soup

• 1 chicken breast skinless
• 9 cups Water
• 1/2 Onion with a peel
• 3 Garlic cloves with a peel
• 2 inches fresh ginger with a peel
• 1 tablespoon dry parsley
• 2 bay leaves dried
• 2 bouillon chicken cubes
• 2 celery stalks
• 2 Parsnip peeled
• 1 cup or more baby Carrots or a couple of large carrots, sliced
• Salt and Ground black pepper to taste
• A squeeze of Lemon about 1 teaspoon

Drop Dumplings

• 2 large Eggs preferably cage-free organic eggs.
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground black pepper
• 1/8 teaspoon Baking Soda
• 4 tablespoons All-Purpose Flour
• 7 tablespoons Corn Meal
• Splash of Water

Instructions

1. Take the skin off the chicken breast, then add all the ingredients except salt and pepper in the large pot.
2. Fill the large pot with the water; It may take 6 cups, but if your pot is large enough, add 8 because it will go down as it cooks. Also, you can always add more water.
3. Allow the soup to boil at high temperature; it will take around 20 minutes. Season it with salt and ground black pepper. Don't add too much, as you can always add more in the end. Allow it to cook for at least one hour at a lower temperature half covered with a lid, almost a simmer. As it cooks skim some fat from the top of the broth and toss. You don't need that foam that forms from the chicken. The chicken should be very tender, and vegetables completely cooked.
4. Drain the broth into a separate large pot, and place it back on the heat.
5. Meanwhile, shred chicken with your fingers, and place back in the broth. If you want any vegetables back in the pot, now is the time to add it back, otherwise, toss it because there is no other use unless you going to eat it.

Dumplings:

1. Make sure to start on dumplings after the soup is done.
2. Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
3. Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
4. The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
5. Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
6. You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
7. Serve immediately and Enjoy!

Recipe Notes

Use chicken with the bones. You can even use other parts of the chicken for the richer flavor. Dark meat from the legs, wings thighs is very flavorful too. You can make it your own way.

SANDRA

Spiral Zucchini Noodles = ZOODLES

Zoodles with Shrimps and Tomatoes absolutely amazing, which my daughter calls it “Vegethi“, as a Vegetable-Spaghetti combined together.

My kids loved it, my husband is over the moon, which is pretty crazy considering that he might be one person who could love pasta more than me.

Could these replace spaghetti with zucchini noodles?

YES, if you like zucchini! With that being said, your mind is a magical thing. If you imagine you are eating pasta instead of zucchini.

If you would like to cut on the CARBS, especially pasta than this meal is for you. I really like it. I made it many times for my family.

We are just adding different toppings and serving differently.

I was doing Whole30. If you do not know what that is, well, it is a way of eating to reset your body in 30 days. There are rules what you can consume and what you can’t which is the whole point of resetting your body.

For example, you do not eat dairy and after 30 days you gradually start intaking it. So if your body reacts to it then you know you are sensitive to dairy.

Tap here for more amazing Low-Carb recipes

Well, I was not doing well at all. I am not sensitive to anything, but I do believe that gluten, as well as dairy such as milk, is bothersome so I avoid it.

I have never noticed any rushes or major stomach pains, per se. However, I do get a minor upset stomach and I am doing mentally and physically so much better when I avoid it.

I switched to a Ketogenic diet and felt amazing. It was a lifestyle change for me. Almost instantly I felt better.

Just two weeks into it I slept without any problems, I stopped snoring, my skin got clear and my brain was fog-free. Also, I did not feel heaviness, or bloated and I was actually full of energy.

Okay! Now, let’s go straight to this awesome meal.

Watch a video and see how easy this meal is. If you can’t see the video bellow turn your adblock off. 

If you make my amazing Zoodles with Shrimps and Tomatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 2

Zoodles with Shrimps and Tomatoes

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Tasty and easy meal for all seafood lovers who enjoy low carb clean meals.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 tbsp. Lemon infused Olive Oil
• 2 Garlic cloves minced
• 6 PER person Large Shrimps (precooked, or fresh /Organic)
• 1 teaspoon Organic NON-Dairy Butter/ Clarified butter /Ghee
• 1 cup Yellow and Red Cherry Tomatoes sliced in half
• 1 tbsp. Fresh Basil chopped + more for garnish
• 1 teaspoon Granulated Onion or powder
• 1-2 Organic Zucchini 1 larger, or two smaller / approx. 339 g

Instructions

1. Heat the Wok, or a pan, then add 1 tbsp. Olive Oil and 2 minced garlic cloves. Saute for a minute. Don’t let it burn. Turn down the heat to medium (6 or 5).
2. Add “defrosted” Shrimps (6 per person), organic (Precooked) Extra Large Shrimps OR ANY ON HAND. Shrimps are cooked after maybe 3-4 minutes. They will have deep orange-pink color.
3. Add 1 cup Sliced Cherry Tomatoes and Freshly chopped basil. Saute for 4 to 5 minutes
4. Season with Salt, Ground Black Pepper, and 1/2 tsp. Onion Powder or granulated onion
5. Add 1 tsp. Butter (nondairy/clarified butter), whatever works with your diet.
6. Add Zoodles and toss to coat Season with Pinch of Himalayan salt (or any on hand). TURN OFF YOUR HEAT COMPLETELY. You don’t want to cook them, just coat the zoodles with the garlicky sauce/oil.
7. Finish it with a squeeze of Lemon and toss one more time.

Notes

You can use any shrimps that you prefer; Frozen, precooked, fresh. I used these because I had them in my freezer. I just submerged them in cold water for 10 minutes to defrost, or until they are defrosted. Usually, in 15 minutes they should be defrosted.

Drain, and pat dry with kitchen paper towel. If you are using fresh, make sure to clean and devein them. To peel, raw shrimp, start underneath, where their legs are attached. If you like, leave the last tail segment on for looks. Devein by making a shallow slit down the middle of the back to expose the black intestine. (To butterfly, make the slit deeper.)

The Wok that I am using is 100% Ceramic and comes from Xtrema Ceramic Cookware. It is a healthy, easy and delicious way of cooking, I went a bit fancy, so I used Lemon infused OLIVE OIL, please use whatever oil you have or use in general.

Coconut Oil would work as well if you love the flavor, and of course, Olive oil is always amazing – health and taste-wise. One more thing – Mushrooms are amazing with this dish. I didn’t have them at the moment but added them for dinner the other night, and it was fantastic. So, Add mushrooms if you have them or like them as much as I do.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

English Muffin Baked Sandwiches are simple, tasty and super easy. My family loves feasting on these at least a couple of times a month, and I know yours will do the same.

Quick, easy, delicious, as well as kids friendly recipes, are my jam. With three kids these kinds of foods seriously save you.

Additionally, the possibilities are really endless. You can use cheeses like mozzarella, cheddar, swiss, etc.

Well, the same goes for deli cold cut meats; roast beef, ham, turkey or chicken. Oh, and I made them all. Did I say this is also a budget-friendly recipe? Yes!

It truly is budget-friendly. You can bring this to lunch, and it makes an amazing on-the-go breakfast.

You might want to go in different directions like adding leftover chicken breast or burger and make awesome sliders.

However, this time I am showing you a really delicious idea for sandwiches that you and your family will most definitely love. HAPPY COOKING! 

If you have any questions, or you make it, please leave the comment, I love your feedback.

If you get inspired and make these easy English Muffin Baked Sandwiches, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

You can watch my old video on how to make these sandwiches on youtube.

Similar recipes you might like:

BACON EGGS AND CHEESE CROISSANT SANDWICHES

SMOKED SALMON BAGEL SANDWICHES

HAM AND CHEESE POTATO ROLLS, HOT SANDWICHES

TASTY PRESSED CUBAN SANDWICH

Yield: Makes 6

English Muffin Baked Sandwiches

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Easy, tasty and quick English Muffin Baked Sandwiches

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 6 English Muffins
• 6 tablespoons Cream Cheese softened
• 6 Canadian BACON thick cut (6 slices/6 Oz/170g) / Or any other deli meat
• 6 slices cheese, provolone, cheddar or any other (I used both)
• 1 tablespoon (14g) garlic herb butter, melted
• 1/2 tablespoon yellow mustard, about 9g
• 1 tablespoon dried parsley
• 1 teaspoon lemon-black pepper seasoning (optional)

Instructions

1. Open English muffins and place them in non-stick baking pan. You may grease it a bit or use a parchment paper/silicone mat to prevent sticking.
2. Spread on each muffin bottom about 1 tablespoon of softened cream cheese, then add Canadian bacon and a slice of cheese. You can add more if you would like. Place the tops on.
3. Melt butter in the microwave for 20-30 seconds then adds yellow mustard, dried parsley, and lemon-black pepper seasoning if you desire. Mix well!

1. Brush the butter mixture on top of the English muffins very well.
2. Preheat oven to 375F/190C and bake muffins for about 10 to 12 minutes in the preheated oven. The time depends on your oven as well as the way you want toy muffin; for more crunchy, bake for 15 minutes, but do check after 10 minutes of baking.
3. Enjoy the sandwiches HOT, with perhaps salad on the side.

Notes

You may use other deli cold cuts, precooked chicken, burger meat or bacon. Any meat would be okay.

You may use any cheese of your choice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest