We are in the midst of Winter Storm Ion here in Southern Michigan. The kids are home from school today (and we've received confirmation of the same for tomorrow) and Steve is home from work. Our last twenty-four hours have consisted of an insane amount of snow shoveling, driveway plowing, stockpiling wood inside of the house for our wood stove, curling up under blankets watching t.v. in the living room and listening to the wind howl outside of our windows. We did our grocery shopping three days ago - in preparation for possibly being home bound for several days.
I picked up everything needed to try out this Chicken & Vegetable Dumpling Soup recipe. We love Chicken and Dumplings in our house. I wanted to use those same flavors and ingredients, but turn the recipe into a soup.
I adore this recipe because sour cream is used in the dumplings. It brings such a wonderful tanginess to the biscuits. Also, they cook up especially light and fluffy. Know, however, that these are not your typical, traditional dumplings - they are definitely different in texture. If you have a dumpling recipe that you prefer, I'm sure you could substitute it for these if you don't like or don't have sour cream on hand.
This totally warmed our bellies (and souls) today as we endure wind chill temps hovering in the negative twenties. I used homemade chicken stock, but a good-quality store-bought stock/broth would be fine. And, this is a great recipe for taking advantage of leftover chicken or even a store-bought rotisserie chicken.
