Summer is lots of fun, plenty of beach time and playing in the parks, but as soon as school starts and the weather changes I feel the business of everyday life sometime a bit challenging. Cooler weather makes me want to go on long walk in the woods, or spend a whole day cleaning and organizing, but that means that I have less time to be in the kitchen.
I found the best way to get a warm delicious meal, after a day exploring outdoor, is to set the crockpot before leaving. Nothing like coming home to the yummy smell of a cooked food.
This weeks favorite fall flavor: Chicken and dumpling
This soup always brings childhood memories. With every bowl full, whatever day you had, always brings a smile to my face. This soups qualifies as comfort food.
The soup itself does not take long to prepare but for the best flavor roasting a whole chicken (or in a pinch using the crockpot) does make a difference. Roasting a chicken and having it it with potatoes, gravy and veggies one day and using the left over chicken for the soup is how I choose to do this, but to each their own.
- Spices (oregano, summer savory, thyme, salt pepper)
- Chicken broth (I use my homemade one)
- 2 cups flour
- 1 tps salt
- 2 tps dill
- pinch baking powder
- 3/4 cup of water (more or less)
Cut the vegetable (except the potatoes) and sautee them lightly with the pot with olive oil and butter. Add broth, potatoes, chicken and herbs to a boiled. Meanwhile in a bowl mix all the dry ingredients for the dumpling and add enough water to for a dough ball that should be formed but not wet. Drop small spoonful at the time in the boiling water, lower to med heat until vegetable tender.