It's Cozy Food Weekend!

You find a new recipe all weekend long.

Enjoy!

Today I'm featuring a recipe from the cozy mystery 

LADLE TO THE GRAVE

Book 4 in the Soup Lover's Mystery series

by

Connie Archer

By the Spoonful is Snowflake, Vermont’s most popular soup shop, but owner Lucky Jamieson doesn’t have any time to enjoy her success—she’s too busy trying to keep a lid on false accusations against her loved ones… 

It’s almost May, and some of the local ladies have organized a pagan celebration in the woods to welcome spring. But the evening goes terribly wrong when one of the attendees winds up dead, apparently poisoned by an herbal concoction prepared by Lucky’s grandfather, Jack.

Lucky’s sure her grandfather could not have made such a tragic mistake. But before she can clear him of suspicion, her best friend, Sophie, is diverted from planning her wedding to By the Spoonful chef Sage DuBois when she finds a dead man floating in the creek on her property. Now it’s up to Lucky to get both Sophie and Jack out of hot water before a killer stirs up more trouble…

Recipes included!

LADLE TO THE GRAVE

Today's recipe is

Chicken Pot Pie Soup With Dumplings

Ingredients

1 large or 2 small boneless skinless chicken breasts

4 cups chicken broth or bouillon

4 carrots, peeled and sliced

4 celery sticks, chopped

1 medium onion, chopped

2 cups frozen peas

1/4 cup half-and-half (or milk)

(Lisa's note: salt and pepper)

Chop chicken breasts into small, bite-size pieces.

Add to large pot with chicken broth, carrots, celery, and onions.

Cook over medium heat for 15 minutes or until carrots and celery are tender. 

Add peas and cook 1 minute more. 

Add half-and-half or milk, and stir.

(Lisa's note: salt and pepper to taste) 

Prepare dumplings and reheat soup, dropping dough into bubbling soup and cover. 

Cook 10 - 15 minutes more until dumplings are cooked. 

Serves 4 

Dumplings

Ingredients

2/3 cups all-purpose flour

2 tablespoon chopped parsley

1 teaspoon baking powder

1/4 teaspoon dried thyme

1/8 teaspoon salt

1/4 cup milk

2 tablespoons cooking oil

In a bowl, mix flour, parsley, baking powder, thyme, and salt. 

Mix milk and oil separately and pour into flour mixture. 

Stir with a fork until combined.

Drop small amounts of sticky mixture into bubbling soup (as mentioned above).

Cover and simmer for 10 - 15 minutes until dumplings are cooked (or until toothpick comes out clean). 

Serves 4

NOTE: All images are from Google Images and Pinterest. 

Your soup may vary in appearance.

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