Stuffing Dumpling Soup

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Thanksgiving in a bowl.  Happiness in a soup.  The non-Jew's Matzo ball soup.  

Whatever you dub this soup, I am sure it is going to become part of your fall and winter family faves.  Easy to make (even a day ahead of time!) and even easier to eat, this meal has all of the best part of Thanksgiving with out all of the mess and cleanup.

I came up with this recipe last year when Trader Joes started carrying a gluten free stuffing mix.  We nabbed a few boxes (ok maybe half a dozen) and after Thanksgiving I needed to figure out something to do with the remaining boxes.  We had turkey left over and veggies are always around our house so I thought about making a turkey soup with stuffing as a side dish.  Then I started to wonder - could I do something with stuffing IN the soup.  All hail the Googles, yes, yes, I found out I could, and lo and behold came this delish meal.

When we are craving something warm and homey but not a blah chicken noodle soup, this is our go to.  It's especially good when your entire house is sick, (a la my house for the past 1.5 week) chicken soup for the soul, right?

The base of the soup is your standard chicken base of sautéed carrots, onions, and celery, but adding in the stuffing dumplings results in an almost creamy taste to the soup that is just delicious.

Add this meal into your fall and winter meals and you will have a winner on your hands for sure!!

SERVINGS/COOK TIME
6ish / .5 hour active 1-3 hours inactive

INGREDIENTS

The Soup:

  • 1 Rotisserie chicken
  • 4 stalks of celery
  • 1lb bag of large carrots
  • 1/2 white onion (use more if you like - you should know by now I don't like a lot!)
  • 2 32oz cartons vegetable broth
  • oregano; salt; pepper; rosemary; cumin - your favorite soup spices
  • 2 bay leaves

The Dumplings:

  • 1 box of stuffing mix - roughly 2 packed cups prepared (butter if called for)
  • 2 eggs
  • 1/3 C flour

DIRECTIONS

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For Stuffing Dumplings

  1. Prepare stuffing according to box directions for stovetop.  When done remove from heat and let cool with top off of lid (if made early in day stick in the fridge)
  2. 15/30 minutes out from serving soup begin dumplings
  3. Turn soup from simmer to slow/low boil - not rolling
  4. Mix in 1-2 eggs (depending on amount of stuffing) and flour with stuffing using hands.  Mixture will be sticky.
  5. Roll stuffing into small golfball sized balls and drop into simmering soup
  6. Once all have been placed into the soup, cook for minimum 10-15 minutes before serving.

Soup (you can use whatever your family's favorite chicken soup recipe is - but here is ours, derived from my grandmothers over the years)

  1. remove all meat - dark and white - from rotisserie chicken and set aside
  2. Chop celery, carrots, and onion and sauté over medium heat with rosemary, garlic, butter and EVOO 
  3. Once onions are translucent, celery is soft, and carrots are starting to brown, add in chicken and any any additional spices you may want (I like to add in a dash of cumin and some fresh pepper)
  4. Mix meat and veggies for a minute or so and then add in 2 32oz containers of low sodium vegetable broth
  5. Add in 2 bay leaves
  6. Cover and bring entire soup mixture up to a slow boil for a couple of minutes and then reduce down to a low simmer for the remaining cook time

Eat up.  Warm up.  Feel better.  Dream of the holidays. 

xoxo