This is seriously the most satisfying chicken soup I’ve ever had! The cooked hot sausage adds enough heat to give it that extra zip.
- 7 medium potatoes
- 5 cups water
- 5 chicken bouillon cubes
- ½ cup carrots, cut up
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 4 bay leaves
- 3 half chicken breasts
- 1 small onion
- ½ red pepper
- 5 ribs celery
- ¼ pound hot sausage
- ½ cup skim milk
- Wash, cut up into bite-size pieces potatoes. Place in large pan and pour water over them.
- Break up bouillon cubes and sprinkle over potatoes and water. Stir to dissolve bouillon.
- Cut up carrots and put in pan with potatoes. Turn burner on medium heat and bring potatoes, water, and carrots to a boil.
- Add pepper flakes, black pepper, and bay leaves. Turn burner down and cook the vegetables until almost done.
- Slice chicken breast into small pieces, fry in a hot frying pan and add to vegetable mixture.
- Dice onion, cut celery and add to vegetables.
- Cook sausage, drain off grease and add to mixture.
- Continue to simmer until all the vegetables are cooked.
- Add skim milk. Stir. Simmer and allow soup to come to a boil.
- Drop half-teaspoon size dumplings onto boiling soup.
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- Dash salt
- 1 ½ teaspoons parsley
- ½ teaspoon basil
- 2 tablespoons butter, cold
- ¼ cup + 1 tablespoon skim milk
- Combine flour, baking powder, salt, parsley, and basil in a small bowl.
- cut butter into chunks and drop into flour mixture. Blend quickly with fingers pressing butter into flour.
- Add milk and stir with a fork.
- Drop onto boiling soup mixture.
- Simmer for 10 minutes, basting the soup over the dumplings to make sure they cook completely through.