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

It is that time of the year when Superbowl parties are planned here in the USA. So these Twice Baked Potatoes with Chicken are a must make.

We do not host big parties. It is usually just five of us with plenty of good food;

Pizzas, Enchiladas, sandwiches or sliders, delicious chicken, dips, and these potato boats will make an appearance on our little Superbowl party table.

These potatoes were fantastic. Usually, I would add a bit of hot sauce because I like them a bit spicy, but even without the little heat, these are just perfect.

I serve them with sour cream and some extra scallions. Oh, they were gone from the large serving plate in a few minutes. You cannot really stop at one half, but you be the judge.

We love them any time of the year, especially during parries. However, making them for sporting event party is just amazing.

I am thinking these would be absolutely phenomenal after Thanksgiving. If you have any veggies and turkey leftover, add it to the potato mixture.

You can’t really go wrong with it because they are super simple and easy. I hope you will enjoy them as much as we did.

Recipes you may like:

Baked Sweet Potatoes

Baked Potatoes

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make my amazing appetizer or a snack, Twice Baked Potatoes with Chicken, please tag me on Instagram. @sandraseasycooking using hashtag #sandrasasycooking. Watch my video on youtube or here on my post, if you disable AdBlock. Thank you so much in advance!

Yield: Serves 6

Twice Baked Potatoes with Chicken

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An easy and tasty recipe for Twice Baked Potatoes with Chicken

Prep Time 15 minutes

Bake Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• 5 Russet Potatoes washed & scrubbed clean (2-3 lbs.)
• 1 cup Shredded Chicken Breast cooked; roasted/baked/pan-fried
• 2 Green onions sliced
• 2-3 tablespoons Sour Cream
• 1 tablespoon unsalted butter
• 2 Fl. Oz. = 1/4 cup= 60 ml Milk
• 1 cup Cheddar shredded + for topping
• ½ cup Monterey Jack Cheese shredded + for topping
• Freshly ground black pepper and salt to taste

Instructions

1. Preheat oven to 400F
2. Wash and scrub clean potatoes. Line the potatoes on the baking pan and bake for 45 minutes to 1 hour at 400F (200C). When the toothpick goes in smoothly, it means they are cooked. Also, when you touch the potatoes, they should feel softer on the inside. Be careful not to burn yourself.
3. Cut the potatoes in half, and carefully spoon it out in the bowl. Scrape it, and try not to break the skin.
4. Chop the green onions, and add to the potatoes.
5. Season it with Crushed Chili Flakes, Salt and Pepper to taste.
6. Add Sour Cream, Milk, Butter.
7. Add (cooked) chicken breast. Try to shred it with your hands and make smaller pieces.
8. Add Cheeses
9. Spoon the mixture into the potato skins. Packed them with the mixture, as much as it fits. (You can bake leftover mixture on the side with more cheese, like a mini casserole)
10. Sprinkle with more cheese. Add as much or little that you want.
11. Bake the potatoes again for 10 to 12 minutes at 400F (200C) or until the cheese is completely melted.
12. Serve the potatoes with sour cream or your favorite dip.

Notes

Shred both kinds of cheese, or get already shredded one, and mix them together. Make sure to have enough for topping. You will need a little less than a ½ cup to sprinkle on top of the potatoes before baking. You can certainly use any cheese that you prefer or like, or perhaps have on hand.

I think cheddar is quite amazing and compliments potatoes very well. You can also add hot sauce to the mixture, like a buffalo sauce or sriracha. The chicken could make a potato mixture pretty dry, so make sure to add that butter and sour cream as well as milk to keep it from drying.

Did you make this recipe?

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Hello lovely people, how are you?
A new Adele’s song is already stuck in my head… Without even knowing the full lyrics, I am just saying hello, hello — singing and I are like oil and water, they just don’t mix. 😀

OK! Let me be honest with you, out of the 30 days or 31, I didn’t have the time to make a dinner for at least 10 days. I was so busy that at the end of the day my Nebbs just grabbed us something quick to satisfy our need for warm food. The good thing is though, that he didn’t try to hunt again and grill –when I say that, I mean, off-grid survival style. Don’t ask me –that man could live in the middle of nowhere and still survive.

School and work schedules sometimes are killing me, and it’s only one of me. I am feeling that some of you are nodding and relating to my situation. It’s a damn hard sometimes, even if we are super parents — I am totally praising myself as a Supermom, and no one will tell me otherwise (LOL!)

 

Anyhow, a few weekends ago, finally I got myself a slow cooker. I know… Where have I been, right?
I was always telling myself, I will never need it, nope, but, how wrong was I? It saved me 3 days of cooking meals without even spending the time in my kitchen. Between band practice, soccer conditioning, school parties or events, meetings, etc. I was so tired, and lunch/dinner was nowhere to be found, so this slow cooking, dump and forget thingy really saved my life or our dinner… Whatever!:)

Let’s talk ’bout these D-sticks. They are DA BOMB and takes ONLY 3 things. Did I live under the rock? Seriously, the easiest chicken I’ve ever made… Oh, yeah, babe!
My kids lick that stoneware dish clean. I made with it my Whole Wheat IRISH SODA bread (regular soda bread), and boy was that an amazing combo with these drumsticks, steamed rice, and coleslaw?! It was a killer meal.

So let me show you what I did… You really don’t need a brain power to make it, so I hope you will give it a try… I will have some fun sharing the easiest recipes ever. ALSO, at the very bottom of the post, there will be info about the giveaway.

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SLOW COOKED BBQ CHICKEN DRUMSTICKS

Simple, delicious and easy recipe for slow cooked bbq chicken. 

Prep Time 5 minutes

Servings 4

Ingredients

• 8 Skinless Chicken Drumsticks
• 2 tablespoons Pure Honey
• 1 bottle of BBQ Sauce use your favorite BBQ sauce

Instructions

1. Remove the skin from the chicken drumsticks (if you like the skin, keep it on).
2. Place the drumsticks in the Crockpot.
3. Mix together honey and BBQ sauce, and pour it over the chicken.
4. Mix it, so the chicken could be coated with the sauce.
5. Cover and cook on LOW for 6 hours, or 3 1/2 hours on HIGH.

Recipe Notes

You can use more chicken if you'd like, as well as use chicken wings if you'd like that option better. If your favorite sauce already contains honey, just omit one that is in the recipe. You can use PORK (pork chops, etc.), instead of the chicken.

 

Have a wonderful week!!!
Your friend,
Sandra