I’ve unfortunately been struck with the nasty, lingering, body aches and sore throat ick that’s made the rounds lately. Fortunately for me, sweet hub delivered the most delicious – and certainly curative – soup, and I’m sharing that recipe with you:

Chicken and Dumplings
5 cups chicken broth or stock
1 chicken bullion cube or tsp paste
1 beef bullion cube or tsp paste (opt)*
3 carrots
3 celery stalks
1 can can of chicken soup (opt)
1 rotisserie chicken, meat only
Pinch Sea salt to taste
Pinch thyme
Pinch rosemary
Pinch fresh parsley
2 bay leaves
5 black peppercorns/ground pepper
1 tube Pillsbury crescent rolls

*beef bullion cube will darken up the taste a little. It’s up to personal preference.

1. In a large stock pot, bring chicken stock/broth to boil, with seasonings, chicken and can of soup

2. While broth is heating up, slice carrots and celery thinly, and chop parsley. Roll out all but 4 of the crescent rolls.

Once a crescent roll is rolled, with a sharp knife cut the roll into 1/2 inch slices, to be the dumplings.

3. Once boiling, reduce heat to low and simmer for 15 min, adding carrots, celery, parsley and dumplings. Stir consistently. If dumplings seen too big, use a wooden spoon to cut them in half, against the inside wall of the pot.

Bake the 4 remaining rolls in the oven, 15 min out until golden brown, at 350°.

Bookmark this page for the next time the crud hits. I know I’ll be on the road to health in no time, thanks to this kitchen love!