This soup was so good. It tasted just like my usual chicken & dumplings, but the lighter broth was just what I was looking for tonight. I bought a whole chicken to cook, instead of just using chopped chicken breasts, just so I could make homemade stock. The broth was perfect. It had so much flavor and I had exactly enough to make the soup. It was also super easy to make. I just let the chicken & stock simmer while I tidied around the apartment. I usually make dumplings from scratch, but Graham prefers dumplings made from canned biscuits, so this time I just used those.
This soup was so good, and I’m glad it made a ton, so I have plenty leftover. The snow may be melting, but it’s still pretty cold outside =)
- 1 whole chicken (about 4ish lbs); or just 1 lb. of boneless chicken breasts
- 4 T. of butter (or olive oil)
- 1 medium onion; chopped.
- 5 carrots; peeled and thinly sliced
- 5 stalks of celery; thinly sliced
- 3 cloves of garlic; minced
- 8 cups of chicken stock
- 1 7.5 oz can of biscuits (NOT the flaky ones); chopped into 1/2″ pieces
- 1 bay leaf
- pinch of turmeric (for color)
- salt & pepper to taste
- If you’re making your own stock, put the chicken in a large stock pot & add enough water to cover the chicken. To flavor the stock, add ingredients & bring to a boil. Reduce heat to low and let simmer for an hour. Remove the chicken & let cool, strain the stock to remove the solids & set aside. Chop the chicken into bite sized pieces once cooled.
- 1 T. of kosher salt
- 1 carrot, chopped in half
- 2 stalks of celery, chopped in half
- 1 onion, quartered
- 1 head of garlic, chopped sliced in half