Chicken Dumpling + Potato Cheese

I remember the first time I laid eyes on her, all bundled up in her pink blankie. She was adorable then and she is now, and a very good cook to boot. That and a working mom of two brilliant boys, grad student and pastor's wife extraordinaire. She looks good in red, don't you think?

Aunt Lisa's Chicken Dumpling Soup

2 eggs
1 cup flour
1/4 cup fresh parsley, chopped
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried tarragon
1/4 cup butter
2 cups chopped onion
1 1/2 cup celery, chopped
2 cloves garlic, minced
1/2 cup flour
2 quarts chicken broth
1 1/2 cups carrots, chopped
3 cups chopped, cooked chicken breast

1. In a mixing bowl, combine the 1 c. flour, eggs, parsley, 2 t. salt, pepper and tarragon. Mix, and add chicken broth until a soft ball has formed in the bowl.

2. In a large pot, bring 4 c. chicken broth to a boil. Pinch off dumpling mixture and drop into boiling broth. Simmer, uncovered, 5 to 8 min. until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

3. In a large pot melt butter over medium heat. Cook onion, celery, and garlic in butter until onion is translucent. Stir in 1/2 c. flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Stir in carrots. Cover, reduce heat, and simmer 15 minutes.

4. Stir in dumplings, reserved liquid and 3 c. cooked chicken. Simmer 15 minutes more before serving.

I serve this soup with Fritos!

Potato Cheese Soup

2 lg. russet potatoes
2 tablespoons finely minced celery (1/2 stalk)
1 tablespoon finely minced onion
1 tablespoon finely minced carrot (1/4 carrot)
2 cups chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons flour
1 1/2 cups milk
1 cup plus 1 tablespoon shredded cheddar cheese
1 tablespoon shredded Monterey Jack cheese
2 slices bacon, cooked
1 tablespoon chopped green onions

1. Peel potatoes and chop them into bite-size pieces-you should have about 4 cups. Combine the vegetables with the chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.

2. Whisk together the flour and the milk in a medium bowl.

4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes, or until the soup has thickened.

5. Add 1 c. cheddar cheese to the soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.

6. Serve soup with crumbled bacon, cheese and green onion.

I double this recipe for leftovers!

 Come back tomorrow for two more great soups to round out the week.