Well now, this post is a bit late! Ha ha! But the recipe is applicable to any party leftovers of hot wings, a veggie tray and chip dip. Hey, you don’t even need a party. The night we had this, the soup WAS the party!
What do you do after the Super Bowl game with all those delicious leftovers? I had some spicy Hot Chicken Wings, a veggie tray and chip dip. They were the perfect leftovers to make spicy Super Bowl Soup with Chip Dip Dumplings!
This recipe doesn’t need many measurements. Just use what you have and it will be delicious.
Start the soup broth by putting hot chicken wings in a couple quarts of water with a handful of herbs. I used Bouquet Garni.
Simmer a bit.
In the meantime, in a little oil and butter in a skillet, saute the veggie tray vegetables. I had pepper strips, carrots and broccoli and added more carrots.
When the veggies have browned a bit on the edges, add a little water to deglaze.
Use a slotted spoon to remove the chicken wings from the broth and let them cool on a plate.
Stir the veggies and liquid into the pot of broth. Simmer on low.
While the soup is simmering, make the Chip Dip Dumplings. Whisk together 3 cups flour, 5 tsp baking powder and 1/4 tsp salt in a bowl. Cut 1/4 cup unsalted butter and 1/4 cup shortening into the dry ingredients until crumbly.
Measure about 3/4 cup chip dip. I had a little less so I added another spoonful of sour cream. Then I added milk to make about 1 1/4 cup of sour cream liquid. Beat one egg in a bowl.
Stir the sour cream mixture and egg into the flour mixture. Mix with a fork until everything sticks together.
The dumpling mixture will be sticky and lumpy.
Taste the soup and add more seasoning if desired. We added more Frank’s Red Hot sauce and Cholula Hot Sauce. I also transferred the soup into a bigger pot to make room for the dumplings to puff up. Add more water if necessary. The dumplings absorb quite a bit of liquid while cooking so it’s ok if there seems to be too much liquid.
Use a fork to drop blobs of dumpling dough on top of the simmering broth. The recipe makes a lot of dumplings, plenty for 8 or more servings. The dumplings will be crowded but that’s ok. Cover with a lid, turn down heat to low and time 15 minutes. While the dumplings are cooking, debone the chicken wings.
Remove the lid and check the dumplings. I use a fork to break one open. If it’s not done, I cover with the lid and time another couple minutes.
When the dumplings are done, use a big fork to lift them off the soup and transfer to another dish.
Look at that fluffy mountain of dumplings!
Stir the chicken meat into the soup and heat. The dumplings absorb a lot of liquid so add more water and seasonings if you want. Heat and serve.
Super Bowl Soup with Chip Dip Dumplings. What a yummy way to use party leftovers!