Hey y’all! As the leaves begin to change and the air turns a little cooler, there’s nothing quite like enjoying a warm bowl of soup or stew that warms the soul from the inside out. As an holistic chef it is important to me that the food I make is not only delicious but also healthy. So, I’ve whipped up some delicious fall recipes for you that not only satisfy your taste buds but also nourish your body. Time to grab a cozy blanket, put on your favorite tunes, and let’s dive into some hearty goodness!

1. Classic Southern Chicken and Dumplings:
Let’s kick off this soup journey with a true Southern favorite – chicken and dumplings! This comforting bowl of goodness combines tender chicken, fluffy dumplings, and flavorful broth. It’s like a warm hug for your taste buds! Pro-tip: Add some collard greens or kale for an added dose of nutrition and flavor. 

Recipe:

Select a nice organic chicken and remove the package that is inside, this is the heart and gizzards. Rinse the chicken under cold water inside and out, rinse the innerds too. Place it all into a large pot and cover with cool water. Then Add:

2-3 carrots cut into chunks

2 stalks of celery sliced into thick slices

1  large onion diced

Salt and pepper

Place the pot on the stove on medium high and bring to a boil. Turn down the heat and allow to slow boil until the chicken starts to fall apart, about an hour or so. When it’s cooked remove from the heat and let cool enough to be able to handle with your hands.

Once it’s cool enough remove it from the pot to a l arge bowl or platter. Remove the skin and discard. Remove all of the meat from the bones. Now check the pot of broth for bones and meat removing any that you find. Re-season the broth with salt, pepper and enough Better Than Chicken Broth paste to taste good (remember that it’s salty). At this point you need to make the dumplings. 

Dumpling Recipe: I’ve used this recipe for many years. My grandmother used it and passed it down to me. Later I discovered the same recipe in an old Joy of Cooking cookbook. So, I’d like to give credit to The Joy of Cooking, 1931 version, for this one.

Beat 2 TB room temperature butter. Beat 2 eggs until creamy yellow then add them to the butter and cream together. Now stir in 6 tb all-purpose flour and 1/4 tsp salt. You will have a soft creamy batter.

Ok, now bring the broth to a strong simmer and drop the batter using a teaspoon into the broth. Simmer the dumplings for 5 minutes or until they float to the top and puff up. Next add back in the pulled chicken allow to heat through and serve. Tip: The longer the dumplings cook the firmer and consequently dryer they become.