Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom. It is cold and wet here.. which makes it soup winter ( today’s recipe ) I am craving Crockpot Chicken & Biscuits, but I am making Chicken Noodle Soup here.
Eight medium potatoes
One large onion, diced
2 cans chicken broth (about 14 ounces)
1 pint cream
1 stick butter
Peel and dice potatoes and put in slow cooker. Cover with chicken broth on low 6 hours or until tender. (If you need a little more liquid, add a little water). Prepare dumplings in separate kettle as referenced below. (I would make at least a double batch for this soup). When cooked through, drain and pour into potato and broth mixture. Add cream and melted butter and heat through. Salt and pepper to taste.
1 cup flour
1 tsp. baking powder
Enough milk to make sticky, about 1/4 cup.
Mix ingredients together until stiff. Boil water in large saucepan (I use 5-6 quart.) Drop dumplings into boiling water, cutting them off spoon about a half-teaspoon size. Once all are in the water let boil about three minutes. Drain and add to soup. (I usually double or triple this recipe for a large crock pot of soup, as they are so good