Growing up, I had the good fortune to have a mother that liked to try all kinds of different dishes. There was no boring repeated spaghetti night or casserole night (at least not that I remember). The only constant was leftovers-Sunday. Occasionally my mom would ask my siblings and me what we would want for dinner. Those offers were gold! The problem was, there were so many favorites and almost none of them lapped over between siblings. To this day my mom gives us the option to pick one dish when we come home to visit and she’ll make it for us.
There are just a few dishes that I hold so dear enough that they have to be done by mom. One of those dishes happens to be this soup. After years of trying to learn as much as I can in the kitchen I decided that it was high time to take a stab at it myself.
This is a modified version of mom’s Chicken and Dumplings, giving it a little flair of my cooking styles. It’s light, it’s hearty, and its jam packed full of flavor, and it makes great leftovers! I generally make a full batch and freeze 2 cup servings in Ziploc bags. If my freezer is full, I make a half batch and we eat that for lunch all week. It’s great as a snack or a full meal no matter what season it is since it’s not dependent on seasonal ingredients.