Tag Archives: Potato Soup

Chicken and Dumplings Soup


This Chicken and Dumplings Soup is different than the average Chicken and Dumplings Soup.  Normally there are a few large dumplings that are cooked on the top of the soup.  With this Chicken and Dumplings Soup, there are tons of tiny dumplings that are cooked within the soup.  The dumplings cook more evenly and much quicker this way.  It’s delicious too!  Chloe even ate it!


1 1/2 lbs Boneless, Skinless Chicken Thighs, cut into bite size pieces
Salt and Pepper
1 teaspoon Olive Oil
1 Onion, chopped fine
8 Cups Chicken Broth
2 lbs Potatoes, cut into bite sized pieces
2 1/2 Cups Flour
1/4 teaspoon Baking Powder
3 Eggs, lightly beaten
1 Cup Half-and-Half, divided
1/2 Cup Water



Season chicken with salt and pepper.  Heat olive oil in a large pot over medium/high heat.  Once hot, add the chicken and cook until browned.  Reserve on a plate.

Add onion to the pot, cooking until browned, about 3-5 minutes.  Add broth and potatoes.  Bring to a bubble, reduce heat and simmer for 10 minutes.  Season with salt and pepper.

While the soup is simmering, mix together the dumpling batter.  Combine flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl.  Add eggs, 1/2 cup half-and-half and stir to combine.  Pour batter into a large zip top bag.  Snip off 1/4 inch of a corner of the bag.  Squeeze batter into the pot, cutting with kitchen shears every 1/2 inch as it comes out.  Simmer until they float, about 10 minutes.

Add chicken and any juices from the plate back to the pot.  Stir in the remaining 1/2 cup half-and-half.  Season with salt and pepper to taste.



Serves: 8

-Recipe adapted from Cook’s Country magazine-

Baked Potato Soup


Nothing welcomes the beginning of winter like a big bowl of soup!



5 lbs Potatoes, peeled and chopped in 2-inch chunks
1 Small Onion, diced
4 Cloves Garlic, finely grated
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
2 Quarts Chicken Broth
2 (8-ounce) Packages Cream Cheese, to add at the end
For Garnish: Crumbled Bacon, Chopped Green onions, and Shredded Cheddar Cheese


Combine the potatoes, onion, garlic, salt, pepper and crushed red pepper in a slow cooker.  Cook on low for 8 hours or high for 4 hours.

Blend together with an immersion blender until creamy.  Cut the cream cheese into smaller chunks and add to the soup.  Cook for 30 minutes on high, stirring frequently to melt in the cheese.  Blend again with the immersion blender to break up any remaining chunks of cream cheese.

Season with salt and pepper to taste.

Serve with crumbled bacon, green onions and shredded cheddar cheese on top.

Serves: about 10

-Recipe comes from A Year Of Slow Cooking-