Chicken broth with dumplings

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We had  leftover carcass from a chicken roast–so off it went into the slow-cooker to brew overnight.  The next day it’s made into a soup–saute some garlic, onions, throw in some vegetables (in this case carrots–that was probably the only veggie we had left), the stock, let boil and simmer, and add some dumplings, then salt and pepper to taste.  Simple and hearty ❤

 

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