Fresh White Bean Chicken Soup

This recipe came from a family we knew when we lived in Charlotte. It is really delicious and fresh tasting. I serve it with Monterrey Jack cheese, tortilla chips, and sour cream. I also love having it for leftovers the next day!

Ingredients

• 1 T olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 4 cups chicken broth
• 2 lbs chicken, cut into bite-sized pieces
• 2 (15 oz) cans Cannellini beans, drained and rinsed
• 1/3 cup lime juice, preferably fresh squeezed
• 1 tea dried oregano leaves
• 1 tea ground cinnamon
• 1 tea ground cumin

Directions

1. Heat oil in large stock pot over medium heat.
2. Add onions and garlic and saute until onions are translucent.
3. Add broth and bring it to a boil.
4. Add chicken and beans and boil for 15 minutes, or until chicken is done.
5. Add lime juice, oregano, cinnamon, and cumin and boil for 10 more minutes. Enjoy!

Chicken and Dumplings (Slow Cooker)

The original recipe came from Budget Bytes. I had never even had chicken and dumplings and then one day I randomly decided to try it and found this recipe and became a fan. I love how the dumplings soak up some of the soup. It's delish. Also, I have made these dumpling dough with whole wheat flour and it has worked great. 

Ingredients
For the soup:

• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• 3 ribs celery, sliced
• 3-4 carrots, sliced
• 1 large chicken breast
• 1 whole bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 4 cups water
• 1 teaspoon salt (or to taste)

For the dumplings:

• 1½ cups whole wheat flour
• 1½ teaspoons baking soda
• ½ tablespoon dried parsley
• ½ teaspoon salt
• 6 tablespoons cold butter
• ¾ teaspoon sugar
• 2/3 cup milk or almond milk

Directions

1. Add all of the soup ingredients - except salt - to a slow cooker. 
2. Cook on high for 4 hours or low for 8 hours.
3. Shred the chicken and turn the slow cooker to high if it isn't already.
4. Stir in 1 teaspoon of salt.
5. Keep the slow cooker lid on as much as possible to retain heat.
6. Mix flour, soda, parsley, and salt together.
7. Cut in butter in small chunks.
8. Add the milk until a soft paste-like mixture forms.
9. Remove the lid from the slow cooker and drop the dumpling batter into the soup by heaping spoonfuls.
10. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes.
11. Serve hot soup with dumplings on top.