Post by happyathome on Oct 15, 2008 2:07:20 GMT 10
(This is my boys favorite soup...the recipe looks a tad overwhelming, but it's not...other wise I wouldn't have made it!!)
Chicken and Dumplings
Chicken Broth:
1 fryer, cut into pieces (2 ½ to 3 pounds)
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
Place fryer in chicken broth ingredients and bring to a boil. Reduce heat and simmer until chicken is tender (about 1 to 1 ½ hours). Cool chicken slightly. Remove bones, any gristle and cut into bite-sized pieces. Set aside. Strain and skim the chicken stock from this pot. Place cut up chicken and stock into a large stockpot and add the following ingredients in with it:
Soup Base:
1 can (10 ¾ oz.) chicken broth
1 can (10 ¾ oz.) cream of chicken soup
1 can (10 ¾ oz.) cream of mushroom soup
1 can (10 ¾ oz.) cream of celery soup
1 cup chopped celery
1-½ cups chopped carrots
¼ cup chopped onions
1 cup chopped potatoes
1 small bay leaf
1-cup fresh or frozen peas
1 tsp. salt
Put the cover on the pot and simmer on low heat for 2-3 hours.
About 30 minutes before serving, bring soup to a boil and mix up this dumpling recipe:
Feather Dumplings:
2 cups flour
1 tsp. salt
4 teaspoons baking powder
¼ tsp. pepper
1 egg, well beaten
2 Tablespoons melted butter
2/3 cup milk
Sift dry ingredients together. Add melted butter, egg and enough milk to make a moist, stiff batter. Drop by teaspoons into the boiling soup. Cook, covered and without “PEEKING” for 18-20 minutes. Dumplings should be done now and you can put the soup into a wide, shallow bowl. That will help it cool off quickly.
Makes 6-8 servings.
Chicken and Dumplings
Chicken Broth:
1 fryer, cut into pieces (2 ½ to 3 pounds)
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
Place fryer in chicken broth ingredients and bring to a boil. Reduce heat and simmer until chicken is tender (about 1 to 1 ½ hours). Cool chicken slightly. Remove bones, any gristle and cut into bite-sized pieces. Set aside. Strain and skim the chicken stock from this pot. Place cut up chicken and stock into a large stockpot and add the following ingredients in with it:
Soup Base:
1 can (10 ¾ oz.) chicken broth
1 can (10 ¾ oz.) cream of chicken soup
1 can (10 ¾ oz.) cream of mushroom soup
1 can (10 ¾ oz.) cream of celery soup
1 cup chopped celery
1-½ cups chopped carrots
¼ cup chopped onions
1 cup chopped potatoes
1 small bay leaf
1-cup fresh or frozen peas
1 tsp. salt
Put the cover on the pot and simmer on low heat for 2-3 hours.
About 30 minutes before serving, bring soup to a boil and mix up this dumpling recipe:
Feather Dumplings:
2 cups flour
1 tsp. salt
4 teaspoons baking powder
¼ tsp. pepper
1 egg, well beaten
2 Tablespoons melted butter
2/3 cup milk
Sift dry ingredients together. Add melted butter, egg and enough milk to make a moist, stiff batter. Drop by teaspoons into the boiling soup. Cook, covered and without “PEEKING” for 18-20 minutes. Dumplings should be done now and you can put the soup into a wide, shallow bowl. That will help it cool off quickly.
Makes 6-8 servings.
