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3 ribs of celery; diced
1 large onion; diced
drizzle of oil
6 cups water
8 bouillon cubes
1 carton chicken broth (approx 8 cups)
1 can cream of chicken soup (optional)
5 potatoes; peeled and diced
1-2 cups of cream
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 eggs; beaten
1/2 cup water + more if necessary
Heat large nonstick skillet with a drizzle of oil and sauté the celery and onion until beginning to brown around the edges.
Add to crockpot with 6 cups of water and bouillon cubes.
Heat carton of chicken broth to boiling in a large saucepan.
Place dumplings ingredients in a large bowl and stir well, adding more water if necessary to mix smoothly. Drop dumplings one tablespoon at a time into boiling broth and cook several for 2-3 minutes until they’re floating. Remove with a slotted spoon and add to crockpot. Continue until all dough is used.
In remaining broth in saucepan add potatoes and cook until beginning to soften. You want them a little firm yet or they will fall apart. Add potatoes and broth to crockpot.
Cook soup on low for 3 hours.
Add cream and taste test for seasoning, adding salt and pepper as desired.
Soup will thicken; you might want to add more chicken broth when heating leftovers for meals.