Roast Chicken & Herbed Dumpling Soup
Made with juicy roasted chicken, fluffy herbed dumplings and a succulent veggie broth, this warm and filling soup makes an excellent starter to whet your guests’ appetites and help them get cozy before you bring out the main course.
Ingredients:
- Olive Oil - 1 Cup(s)
- Carrots, sliced bias 1/2 " - 1 Quart
- Celery, sliced bias 1/2 " - 1 Quart
- Onions, yellow sliced bias 1/2 " - 1 Quart
- Chicken base - 1/2 Lbs.
- Tomatoes, Roma, diced 1" - 2 Quarts
- Water - 1.5 Gallon
- Fresh herbs, chopped - 1/4 Cup(s)
- Pulled cooked chicken - 3 Lbs.
- Salt and pepper - As needed As needed
Preparation:
- In a pot heat the olive oil and sweat the vegetables until tender.
- Add the chicken base, herbs and water to the pot and stir until well combined.
- Let the vegetables cook in the broth for 1/2 hour, add in the tomatoes and continue to simmer for an additional 1/2 hour.
- Lastly add in the chicken and before serving add in the dumplings so they heat through. Adjust the seasoning as needed.
