If you are still in need, here are a couple more that we love. The first one is Marilyn's recipe and really good! The second one calls for turkey but I sub chicken all the time, it's delish! The third is a chicken chili that I adapted from a number of other recipes. It's heartier than the others so would be a good main-dish soup. Creamy Chicken Tortilla Soup 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese-optional 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. [](http://www.picturetrail.com/gallery/view?p=10&imgid=209196920) Turkey Spaetzle Soup Source: Betty Crocker 2T vegetable oil I large onion, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped ¼ c all purpose flour 2tsp dried thyme 1/4 tsp black pepper 2 c diced, cooked turkey 6 c chicken broth 1 bag (12oz) frozen spaetzle Chopped fresh parsley (optional) In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp\-tender, about 2 minutes Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil. Stir in spaetzle. Cook 2\-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1\-3/4 c each) Per serving: 240 calories, 10g total fat, 70mg cholesterol, 17g carbohydrate, My notes: I cant get frozen spaetzle so I made my own. You could also substitute egg noodles for the spaetzle. This soup is delicious and really quick to prepare! Easy Chicken Chili 2 tablespoons vegetable oil 1 pound diced, cooked chicken meat 1 onion, chopped 2 cloves garlic, minced 2 cups chicken broth 1 (16 oz) jar salsa verde 1 (16 ounce) can diced tomatoes with chilies 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cumin 1 (15 ounce) can canellini beans 2 cups fresh or frozen corn kernels salt & pepper to taste FOR GARNISH Grated Cheddar Cheese Sour Cream Crispy Fried Tortilla Strips DIRECTIONS Heat oil in large stock pot., and cook onion and garlic until soft. Stir in broth, salsa, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Linda

I use the same dough that I use for biscuits.... no recipe... the ratio is approx 2 cups flour, 2 Tablespoons Baking Soda, 1/4 cup margerine, a teaspoon or two of sugar, a half teaspoon of salt, and enough milk to make a soft dough. I drop by large spoonfuls (probably 2-3 Tablespoons) into boiling chicken broth (with plenty of boneless chicken mixed in). I put the lid on and simmer for 20 minutes or so, then check to see if they are done (by poking one with a fork and seeing if it is cooked inside. This makes a nice big dumpling which is dry in the middle (not soaked through). You could add a little flour thickening (floor mixed with cold milk) or cornflour thickening if you wanted the broth thicker. I like green beans served as a side with chicken and dumplings :-)

Dumplings or "doughboys" 2 tbsp shortening 2 cups flour 4 teaspoons baking powder 1/2 teaspoons salt 1 cup milk Rub shortening into the dry ingredients..Gradually add milk and mix lightly with a fork until it forms a soft dough...Drop by spoonfuls on top of stew being careful not to have the liquid higher than the veggies or meat....Cover tightly and do not peak for 12 to 15 min. I put a sprinkling of dried parsley in mine before adding the liquid...it is optional. These come out light and fluffy. one note* make sure your baking powder is fairly new as there is nothing more disheartening to make something this easy only to be a flop, or in other words gooey and chewy....not good lol. This goes for biscuits as well, most other things you won't notice that it doesn't act properly.

Rusty's dumplings are pâte à choux. The same dough as profiteroles, eclairs, cream puffs, churros, croque-en-bouche, etc. I've never done them steamed/boiled, but I think they sound fantastic! I'm going to have to try that. It's interesting about the fluff vs. flat debate. My mother would make biscuit topping for shepherd's pie, but it was never called dumpling. Dumplings were dough balls boiled in broth. They could also be spaetzle, which are long and bumpy, rather than balls, but the same kind of dough. I'd never met biscuits as dumplings until this group. I'm guessing the flat noodly ones are more like our dough balls even though they're big and flat.