One of my favorite seasons is soup season and we’ve officially entered it.

J and I were talking last week and we decided that if I were ever to go to culinary school, I would want my specialty to be soup… I mean who doesn’t love something that’s warm, inviting, and gets better with time?

In saying that, I’ll be posting some of my favorite soup recipes every week.

The first soup on tap: chicken dumpling soup.

When I was younger my mom had a best friend named Bobbi. She was an amazing cook and I would always ask her to make 2 dishes in particular: chicken dumpling soup and cherry cheesecake. Thinking about it still makes my mouth water…

I was remembering those dishes a few weeks back and decided to have a go at making my own dumpling soup and let me tell you… if I could live on this soup for the rest of my life, I would definitely consider it. That and unlimited Greek yogurt and tiramisu and I would never ask for a single thing again… except maybe coffee… and my Harry Potter collection. But that’s it.

Speaking of foods we can’t live without, did you hear about the potential bacon shortage coming in the near future? Thankfully I found out it was a hoax because it may or may not have crossed my mind to run to the store and buy out every package of thick sliced maple cured bacon they have stocked… what are they trying to do to me?

Crisis averted. Okay, back to soup.

Here’s what you need:

• 5-6 carrots, chopped
• 1 large onion, diced
• 4-5 stalks celery, chopped
• 2-3 cloves of garlic, minced
• 1/2 stick of butter
• 12 cups chicken broth
• 4-5 chicken breasts, cut into small pieces
• 2 cans crescent rolls
• Salt and pepper to taste
• Dried Basil
• Bay leaf
• Dried Rosmary
• 1/4 cup chicken gravy mix (optional)

Start by chopping all of your veggies and sauteing them in the butter in a large soup pot. While veggies are cooking, brown the chicken in a separate pan. When chicken is cooked through and veggies are soft, add chicken to veggies and also add in chicken broth, spices, gravy mix and bring to a boil. Pinch crescent rolls into medium size pieces and add to soup. Let boil a few minutes then turn down to low heat to simmer for 30 minutes.

This stuff didn’t last long around our house. We had a ton of left overs and they maybe lasted about 4 days… I couldn’t help myself. I pretty much ate it for breakfast, lunch and dinner.

Seriously delicious.

Happy Soup Season!

xo, Kirby