During the colder months (especially as flu season comes around) there is nothing quite as comforting and nourishing as a big pot of tasty soup. It’s full of health promoting ingredients and delicious flavor. Recently we shared our Top 11 Clean Eating Soup Recipes. There isn’t any Chicken Soup to be found! It’s time to remedy that right now.
One of the most health promoting ingredients in this soup is the bone broth. You can put it on the back of the stove in the morning and let it simmer until you are ready to make the soup in the evening. If you are in a hurry you can make some up quick in the pressure cooker (find out how HERE).
Add some lovely veggies, marjoram and whole wheat dumplings and you have a very tasty and comforting meal. Let’s eat some soup!
- 1 onion, diced
- 4 cloves garlic, diced
- 2 Tbs. butter
- 4-6 celery stalks, sliced
- 8-10 carrots, sliced
- 2-3 quarts bone broth
- 2 cups shredded chicken, cooked
- 6-8 potatoes, diced
- 1 Tbs. marjoram
- Real Salt and black pepper to taste
Sauté onions and garlic in butter until they sweat and start to brown. Add celery and carrots and continue to sauté until they turn vibrant in color. Add all remaining ingredients, cover and bring to a boil. Simmer until veggies are tender. Drop in dumplings.
Parsley Thyme Dumplings
- 2 cups whole wheat flour
- 2 Tbs. baking powder
- 2 tsp. Real Salt
- 4 Tbs. cold butter
- 4 tsp. parsley
- 1 tsp. thyme
- 1 cup buttermilk
In a food processor, combine all ingredients except buttermilk. Process until crumbly (like a pie crust). You can also use a pastry blender if you prefer. Add buttermilk and mix just until all ingredients are incorporated. Using a tablespoon and a knife, scoop and drop dumplings into hot Chicken Soup. When all of the dumplings are in, cover and boil for about 15 minutes. Do not remove lid during dumpling cooking time.
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What are your favorite kinds of soup?
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