Brrrr….. Is all I can say right now!

You see I live in Florida and technically we are not supposed to be cold to the point that its 30 degrees outside, it’s just not normal.  Last week we had a day that fell into the 20’s… can you believe that? the 20’s… I thought I was in the twilight zone, because two days after that it went all the way up to the 80’s.

I know this weather is CRAZY!

So now comes this week, of course I find myself sick–head cold and all.  I thought my little head wanted to fall off that’s how bad I was feeling.  Of course there isn’t anything I can really take for it so I had to have it run its course, unfortunately, and the lovely weather dropped again.   You know its cold when you gotta turn your heater on inside your house because your feetsies are turning to popsicles… and this is coming from a 35 week pregnant woman who is hot constantly.

Last week I realized of all the recipes I’ve shared chicken soup hadn’t been one of them.  I knew this would be the perfect time to not only make this delicious soup for my family but also to share with you all.

This soup is so heartwarming and perfect for a cold day or a runny nose.

At this time you can either roast your own chicken day of, day before, or if you were like me go and buy one because I was too lazy to roast my own… It happens.  *Side note* You will be surprised at how much chicken you can get off one rotisserie chicken.

Make sure to keep the chicken carcass because that’s what we’re gonna use to make the chicken stock.

In a large pot throw the chicken carcass into a large pot with a tablespoon of oil.  Begin heating the carcass over medium high heat until slightly browned, 10 minutes or so.

Next, throw in all of your prepped veggies, onions, parsley, thyme, bay leaf, carrots, celery, black peppercorns.

Pour in the 12 cups of water and scrape any brown bits that are on the bottom of the pan.  Mix it all up.

Bring pot to a simmer, reduce the heat to medium-low and keep a lid on it for 2 hours.

Now this is a wonderful stock.

Strain liquid into another soup pot and discard the veggies and chicken and seasonings.

Now its time to make the soup…

To the glorious liquid we just made add the extra veggies you just cut-up, carrots, potatoes, celery, onion, and corn.  Bring to a simmer.  Add in the kosher salt, black pepper and the chopped thyme.

Make the dumplings/spinners.  Combine all of the ingredients together in a bowl and stir until you have a stiff, smooth dough. Roll the pieces into cylinders, drop them into the simmering soup and boil.

Lastly, add the shredded chicken and stock concentrate.  Oh yea let’s not forget the dumplings…. These babies wouldn’t be chicken soup with out them.

Serve with a grilled cheese!

Enjoy 🙂

[amd-zlrecipe-recipe:78]

 ______________________________________