I first saw this recipe on The Chew (I can’t believe it’s being canceled!). Clinton Kelly’s version, however, was made with cream and dumplings and although delicious (I tried that tantalizing method first), this tastes just as good and is way healthier. I stuffed it with even more veggies, and added rice for a starchy component. I promise, you won’t even miss the “good stuff.” It’s officially one of my family’s favorite soups.
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