Soup, Stew and Chili

Recipe from Michelle, 2023

1 Whole Chicken
1 cup Chicken Stock
Seasoning (salt, pepper, garlic, bay leaf and Italian seasoning)
1 cup flour
1 tsp baking powder
1 Tablespoon cooking oil
1 egg
Yellow Food Coloring for color (optional)
Cold water (a few drops at a time until dough can be rolled with a pin)

Bring water and chicken bouillon and whatever seasoning you like (salt, pepper, garlic salt, bay leave and Italian seasoning) to a boil. Put the chicken a large pot and add the chicken stock and water to cover the chicken. Bring to a boil and cook the chicken for about 1 hour. You may need to turn the stove down as the chicken cooks, so it does not spill the water out of the pot. Take the chicken out of the pot and let cool and keep the bouillon water in the pot. Debone the chicken once it is cool and tear into small pieces.
Put the flour and the other ingredients in a large bowl and mix together. Then add enough water until the dough is firm and you can roll the dough. Put a big piece of wax paper on the counter and put some flour on the paper. Then roll the dough real thin and cut into small pieces. This will make about 25 to 27 small dumplings depending on how you cut them. You can make more batches of the dumpling mixture depending on how many servings you need.
Bring the water back to a boil and start adding the dumplings a few at a time. Cook for about 30 minutes on boil. Then simmer for about 1 hour until dumplings are tender. Add the chicken back to the pot at the end of the 1 hour. Enjoy 😊

Soup, Stew and Chili, Uncategorized


1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish


Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.

Soup, Stew and Chili

1 TBSP Butter
2 cans Cream of Potato Soup
1 8 ounce package of cream cheese
1-1/2 soup cans of milk
2 cups cooked salad shrimp
8 ounces of cooked corn

In a medium mixing bowl, soften cream cheese in microwave. Blend in one or both cans of potato soup. Heat milk in a separate bowl or saucepan. Blend milk into soup/cream cheese mixture. In a crock pot, melt butter on medium heat. Add soup mixture and heat for about 5 hours on medium to low. Stir occasionally. Before the last hour, add the shrimp and corn.