Chicken Garden Soup with Dumplings


Well here in Florida we are having a rare cold snap, and my natural reaction to cold weather is to have a sudden craving for soup. Chicken Garden Soup has to be my absolute favorite of all the soups out there. When you combine dumplings, chicken, spices, and broth….well…it just doesn’t get any better than that. Dumpling soups are a true southern comfort food, it has even been said that chicken soup is a natural tonic for illnesses! I’m telling you, this soup is GOOD…. But before I become carried away with my feelings, let me share with you this wonder.

The Ingredients: 7 cups water, 4 large carrots, 1 zucchini, 1 yellow squash, 1/2 cup diced onion, 1 15 oz. can sweet baby peas, 2 frozen chicken tenders, 2 chicken bouillons, 2 vegetable bouillons, 1/2 tsp. black pepper, 1 tsp. salt, 1 tsp. rosemary, 1 tsp. basil, 1 tsp. cumin, 1 tsp. garlic, 4 frozen biscuits.

Pour water into a large soup pot, bring to a boil. Meanwhile, dice carrots, zucchini, yellow squash, and onion. Add the vegetables, chicken, bouillon, and spices to the pot. Cook on high heat for 25 minutes. Reduce heat to medium, add sweet peas, cut frozen biscuits into fourths and add them to the pot. Put the lid on and cook for 10-15 minutes. Remove lid and stir gently. Cook uncovered for an additional 5-10 minutes. Serve while warm.

The appearance is humble but the taste is out of this world!



One Comment Add yours

  1. thisistherealthing says:

    How is the taste out of this world?


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