Chicken and Dumplings with Tomatoes and Kale

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Does everything taste better with kale? I don’t know, but the evidence is piling up.

I made an easy chicken and dumpling soup. I had the broth reserved in the fridge from a chicken I cooked a couple weeks ago. You could use canned broth, too, probably, but it’s easy enough to make your own broth and make it rich and flavorful with lots of vegetables and herbs. I just strain it twice and save it in containers.

I put the broth in a sauce pan, added 1 14.5 ounce can of canned tomatoes to heat and began to mix up the dumplings. I made a big batch because you can cook up some dumplings, serve them and then add more dumplings back to the soup broth. To make the dumplings I mixed 3 eggs, 1/2 cup of water, 1/4 tsp of baking powder and 1 cup of flour. The batter was soft, but hung together on the spoon. I dipped a soup spoon in the boiling water and then into the batter to spoon it into the broth. By dipping my spoon into the hot broth, I ensured that the batter didn’t stick to the spoon and slid easily off into the broth. I let them boil until the floated on top of the broth. While they cooked, I clean two ribs of kale, removing the ribs and chopping the kale leaves. I added them to the soup and served when done.

After I had two bowls of soup, I cooked up the rest of the dumplings and put the soup in the fridge for later. This made 8-12 servings of soup, depending on your bowl. It’s a rich, flavorful soup with a bit of heat from the jalapeños in the canned tomatoes. I frankly love those particular canned tomatoes and will use them in soups a lot.

From start to finish was about 25 minutes.

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