LOADED CHICKEN BACON POTATO DUMPLING SOUP RECIPE:
2 chicken breasts, cooked and chopped
1 lb bacon, cooked and chopped
2 red skinned potatoes
1 cup fresh green beans, cut in 1 in pieces
1/2 onion, chopped
2 carrots, diced
3 tbsp butter
3 tbsp reserved bacon grease
5 tbsp flour
1 tsp thyme
1/2 tsp Italian herbs
1/2 tsp pepper
1 tsp salt
1 tbsp garlic powder
1 tbsp onion powder
4 cups chicken broth (I use better than bouillon)
1/2 cup heavy cream
1/2 cup whole milk
Dumplings:
1 3/4 cup flour
1 tbsp baking powder
1 tsp salt
1/4 cup shredded Asiago cheese
5 tbsp kerrygold herb and garlic butter
3/4 cup whole milk
In a Dutch oven or large pot melt 3 tbsp butter over medium heat and add 3 tbsp reserved bacon grease. Add in carrots and onions. Cook approximately 5 minutes, until softened. Add in flour and stir until vegetables are coated with flour. Add in thyme, Italian herbs, salt and pepper.
Cook an additional minute or two and slowly begin adding broth a little at a time while stirring. Next add in milk and cream in the same fashion. Add in garlic and onion powder.
Add in potatoes, green beans, chicken, and bacon. Bring to a boil and reduce to medium heat and cook approximately 20-25 minutes.
To make dumplings:
Mix 1 3/4 cup flour, 1 tbsp baking powder, 1 tsp salt, 1/4 cup grated Asiago cheese in a medium bowl. Put aside.
Over medium low heat in a saucepan add 3/4 cup milk and 5 tbsp kerrygold herb and garlic butter. Once milk is warm and butter is completely melted add to flour mixture and stir until a dough is formed.
Add golf ball sized pieces of dough to soup and cook approximately 15 minutes until dumplings double in size. Enjoy!
