Oh, boy. This was divine.

Chicken and Dumplings soup with Butternut Squash and Sweet Potatoes

1 lb. chicken, either fresh or frozen (not cooked, not canned)
3 tsp. olive oil, or enough to coat a skillet
3-4 cloves of garlic
2 cans reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
3 cups of milk (whatever kind you like)
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 tsp. majoram
pepper to taste
1 small butternut squash, peeled and chopped into chunks
1-2 sweet potatoes (not yams), with the skin left on, chopped into chunks

your favorite recipe for dumplings (or mine is at the end.)

In a skillet, cook chicken in olive oil and chopped garlic until chicken is cooked through. Transfer everything in the skillet to a large pot, including the olive oil and chopped garlic.

Add everything else except the dumplings. Cook over medium heat until boiling, then simmer until sweet potatoes and butternut squash is done.

Mix dumplings, and drop by teaspoonsful into the soup. The dumplings should sink. When they float, they are done, and the soup is ready to eat. Don't cook it took much longer after the dumplings start to float, or else they might toughen up too much.

Dumpling recipe:

1 egg
1/2 c. flour
1/4 tsp. dried basil
1/4 tsp. dried rosemary
a shake or two of pepper

Beat egg lightly, then add seasonings. Add flour 1/4 cup at a time, mixing well. Dough will be very sticky.

This was almost too yummy. It tasted like something out of a gourmet book. It was fabulous. And it is my very own recipe. Yum, yum, yum!

I am thinking of making cornbread dumplings, though; that would also be very yummy with the flavorings of this soup. Definitely a soup for a cold, rainy evening.


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