Harvest Dumpling Soup
- Reviews 1
Ready In: 3 hrs 5 mins
Serves: 12
Ingredients
- 49 1⁄4 ounces chicken broth
- 15 ounces corn chowder (I prefer Olde Cape Cod brand)
- 1 lb boneless skinless chicken breast
- 1 lb shredded zucchini
- 8 ounces baby carrots
- 8 ounces white pearl onions
- 4 ounces chopped celery
- 8 ounces uncooked white rice
- 10 mrs.t's brand potato & cheese pierogies
- 2 ounces italian seasoning or 2 ounces french herbs
- 1⁄2 teaspoon lemon pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon onion powder
- pepper
Directions
- Cut chicken into bite sized pieces.
- In crock pot mix broth, soup, vegetables, chicken, and dried herbs.
- Cook covered on high for 2 hours.
- Add rice and other spices.
- Cook for half an hour.
- Add frozen pierogies and cook for half to one full hour until soup forms, lower heat if necessary.
- Serve and enjoy.
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