Every fall and winter I make my signature chili. It’s filling, cheap and a big pot lasts for days. As the temps start to drop, I wanted to switch things up a bit and make another hearty bowl of yumminess. The cafeteria at my job has a great chicken and dumpling soup. It’s thick, creamy and perfect on a chilly afternoon. And being the frugal gal I am, I figured I can make this in my own kitchen and of course I’m sharing the recipe with you.
I didn’t make any specific measurements, I just eyeballed everything. I also left the chicken in big chunks, to give it a bit of a rustic feel.
Ingredients are simple, cheap and most likely in your fridge or pantry.
Click more to see the remaining steps.