Chicken Soup with Canna-Dumplings

It’s that time of year! When you put on a big pot of Chicken soup and smell it cooking all day. The kind you fix for a game day when family and friends are getting together, and yes, sometimes, just by ourselves; that quiet, yummy, delicious bowl of soup! Well, this recipe is all of those. So, the more you make, the more you can feed! Bon appetite!


Chicken Soup Ingredients:
1 49 ounce can chicken broth
½ lb. chicken breasts, skinned and boneless
1 medium onion, chopped
1 celery stalk, sliced
1 cup sliced or baby carrots
½ cup chopped dill or parsley

Canna-Dumpling Ingredients:
1 1/4 cup flour
1 tablespoon baking powder
2 teaspoons sugar
½ teaspoon salt
2 tablespoons canna-butter 
2/3 cup milk
2 tablespoons finely chopped parsley and/or dill.

Chicken Soup Directions:

  1. In a large saucepot combine the broth with the chicken and simmer for 20 minutes.
  2. Remove any particles that float to the top.
  3. Add the remaining ingredients and simmer for another 45 minutes.
  4. Remove the chicken, cut in pieces and return to the pot. While the chicken is simmering, prepare the dumplings.

Canna-Dumpling Directions:

  1. In the bowl of a food processor mix flour, baking powder, sugar, and salt. Pulse. Add cold canna-butter and pulse until crumbly. Add milk to form a soft dough that begins to form a ball. This recipe makes 6 good size dumplings or more smaller ones.

  2. Drop the dumplings into the simmering soup. Cover and cook for 15 minutes without lifting the lid. When the dumplings are done they will have floated to the top of the pot and be tender and tasty.