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Chicken and Potato 'Dumpling' Soup

A take on Chicken and Dumplings but related to Chicken Noodle Soup. I pureed the veggies for this recipe in order to get my children to enjoy this without having to pick out slices of vegetables they don't care to see. But the flavor and nutritional value is still present in this creamy, warming soup. I 'snuck' the potatoes in the homemade noodles, which lends itself so well here. I think you, and everyone, will enjoy that little extra effort when preparing this recipe.

Ingredients

For 3 people

Recipe

  • Potato Noodles, cooked and cooled-recipe below
  • 1/4 cup(s) butter or margarine, melted
  • 3 tablespoon(s) flour
  • 1/2 small onion, roughluy chopped
  • 1 carrot, peeled and sliced thin
  • 2 ribs celery, sliced thin
  • 3 cup(s) chicken broth
  • 3 cup(s) milk, half-and-half or light cream
  • 2 cup(s) chopped, cooked chicken or turkey
  • 1 teaspoon(s) crushed, dried thyme
  • Salt and black pepper to taste

Chicken and Potato 'Dumpling' Soup Directions

  1. Make Potato Noodles and set aside. Whisk together the flour and melted butter well to form a roux; set aside. Meanwhile, in a large saucepan, add onion, carrot and celery and cover with chicken broth. Boil, covered, over medium heat until vegetables are tender, about 10-12 minutes. Remove to blender or food processor bowl, and, in batches with just enough of the broth to be able to puree the vegetables, pulse until as smooth as possible. Strain back into the saucepan and add milk. Over medium heat, bring to a light boil. Add the roux and whisk until smooth. Add the chicken, Potato Noodles and seasonings, gently stirring to combine. Let heat throughout and remove to serve immediately.
  2.  
  3. Potato Noodles
  4. 1 cup leftover mashed potatoes
  5. 1 egg
  6. 2 cups flour
  7. Nonstick cooking spray
  8.  
  9. In a bowl, blend together the potatoes, egg and 1 cup flour. Turn onto a floured work surface and knead in the remainder of the flour by hand. Continue overlapping the dough onto itself, pressing down and repeating for a minute, continuing to add more flour if it is sticky. Roll out to 1/4-inch thickness. Square off with a knife or pizza cutter, preferably, and cut into desired width and length. I cut mine about 1/2-inch wide by 4-inches in length. Place each noodle on a pan to dry while boiling a gallon of water with 2 teaspoons salt added over medium-high heat.
  10. Once water is boiling, add the noodles, one at a time, and cook for about 4-5 minutes, or until they float to the top. Carefully remove with a vented spoon onto a large platter or bowl, spraying with nonstick cooking spray to pervent them from sticking together.
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