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November 5, 2016 / Chris Blum

Slow Cooker Chicken and Dumpling Soup

This is another winner from Skinny Taste! 

Ingredients:
1 tbsp butter
1 c celery, chopped
1 c carrots, chopped
1 c onion, chopped
2 cloves garlic, minced
2 tbps flour
7 c chicken broth
1 lb chicken breasts
2 bay leaves
Pepper

Dumplings:
1 c flour
1 tsp baking soda
1 tbsp chives, chopped
1/2 tsp salt
1/2 tsp pepper
1 egg yolk,”
1/2 c chilled chicheb broth

Turn your multicooker to sauté, melt butter and add celery, carrots, onion and garlic, cook until soft and fragrant. Sprinkle with flour, cook 1 more minute. Add broth, chicken, bay leaves and pepper. 

Cover and cook on higt for 4 hours. Shred chicken and discard bay leaf.

For the dumplings: 

Ina large bowl combine all the ingredients and mix until just blended.

Drop a scant tbsps of dough into the soup (I use a cookie scoop). Cover and cook for 40 minutes on high.

Serves 6.

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