How was everybody’s weekend? Nothing too special here except, ohh you know…
We bought a house!!
I know. I’ve been impatiently waiting to share this exciting news with you once we finally closed on the house and we had the keys in our hands to make it official. Well, it finally happened this past Friday after putting an offer in back in October. Whew, it’s quite the process!
We couldn’t be any happier with our very first home as homeowners (well, besides the fact that our hands are raw with all the cleaning we’re doing). Why do we love it? Well, for one, the kitchen is pretty great (that was high on the “must have” list in our house search). It’s close (as in I can see it from our driveway close) to the running trail I run on almost everyday during the summer. It’s in a great neighborhood (which has awesome Christmas lights, by the way! I was so impressed. I didn’t think people decorated like this anymore. Turns out my drive home from work is not where all the great lights are). And most of all, we love this house because it’s ours. Nuff said.
Friday night we celebrated our new ownership by relaxing in front of the fire, eating pizza, and making a list of short-term and long-term projects and purchases. It’s always fun to dream.
But Saturday is when the real fun started… We’re knee deep in boxes, cleaning has ensued in full force, and a trip to Menards with a long list in hand has already happened.
Since we’re still in between apartment and house for the week, I quick made Chicken Vegetable Chowder with Lemon-Basil Dumplings on Saturday before we packed up everything in the kitchen that evening. It’ll last us for most of the week and that means no need for the kitchen amongst all of the craziness! Great planning, huh? :)
And neither Philip nor myself are complaining because this soup is good. It’s comforting on cold, dreary nights, but not so comforting where you feel like you have a brick sitting in your stomach. As Philip puts it, it’s healthy without tasting healthy. He’s so right! All the healthy veggies in it like carrots, beans, and peas, make this soup colorful and inviting while giving the soup a nutritional boost. Plus, the lean protein from the chicken and the dumplings made with whole wheat flour make it extra satisfying — which is what we need right now as we spend our evenings packing and cleaning.
All the wonderful seasonings in this soup add great flavor without being overpowering. The addition of lemon and basil to the dumplings makes me almost feel like it’s a “spring-time soup” (maybe it’s just wishful thinking).
Although you may not be in the midst of moving right now, the week before a holiday seems to be pretty busy for just about everyone, what with concerts, parties, and events going on. Make Chicken Vegetable Chowder with Lemon-Basil Dumplings tonight and dinner is solved…for at least a couple nights anyway! Now back to packing for me…
Chicken Vegetable Chowder with Lemon-Basil Dumplings
Adapted from: Hy-Vee
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 1/2 cups unsalted chicken stock
- 1 (10.5 oz) can heart healthy condensed cream of chicken soup
- 4 cups shredded cooked chicken
- 2 large carrots, chopped
- 2 cups green beans, cut into 1-inch lengths
- 1 cup frozen peas
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/2 cup skim milk
- 1 teaspoon grated lemon zest
- In a large dutch oven or stockpot, heat oil over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in stock, cream of chicken soup, chicken, carrots, beans, peas, sage, rosemary, and pepper. Bring to a boil. Reduce heat, cover, and simmer about 15 minutes or until vegetables are tender.
- While the soup is simmering, in a medium bowl, stir together flour, baking powder, basil, and salt. Add milk and lemon zest; stir just until moistened. Using two spoons, drop dumpling batter onto simmering soup, making 8 mounds.
- Simmer, covered, about 10 minutes or until a toothpick inserted in dumplings comes out clean. To serve, ladle soup and 1 dumpling into each bowl.