This weekend I felt absolutely horrible. It started late Friday afternoon with a sore throat. Inevitably I had a fever Friday night and all Saturday. Feeling so blue, I decided to whip up a batch of soup - something I really haven't attempted before. Previously I've had my mom make me soup, but never have I made it myself (from scratch). I had chicken thighs in the fridge defrosted, so I figured some type of chicken soup with a starch - either rice, noodles - I wasn't too sure. But what came about was absolutely delicious - Mr. Instant said it was the best chicken soup he's had - so here's to creating something out of nothing and hoping for the best!
Chicken n Baked Dumpling Crockpot Soup
4-5 pounds chicken thighs (I removed my own skin, and had the bones in)
2 cans of chicken stock
1 cream of mushroom soup
Water
Parsley, Dill, Basil, Garlic Powder, Pepper
Onion Soup Mix
Peas and Carrots - frozen
Can of diced potatoes
1-2 pkgs Pillsbury Reduced Fat Crescent Rolls
Remove skin from chicken thighs and add to crockpot. Add in stock and cream of mushroom, water to cover thighs. Add in herbs (you can exchange, add whatever herbs you like) parsley, dill, basil, garlic powder and pepper. Add in onion soup mix. I decided not to add in extra salt because there was some salt in the stocks and soups I already threw in. Let cook in crockpot on low for 8 hours. 1 hour before it is done add in the frozen peas and carrots and can of diced potatoes. Take the chicken and remove bones (meat should fall off with a little push of a fork or spoon). Roll the triangle crescents in balls, halve and re-roll. Bake as directed (or a little under). Once soup is done, fill a bowl with soup and add the crescent balls (I like to cut a slice into the balls so that the soup seeps into the bread! ENJOY!
This makes quite a big batch. We finished the crescent rolls last night, so now I think I'll cook some egg noodles tonight and turn it into chicken noodle soup!
