| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken |
| 3 |
|
Carrots, cut up |
| 1 |
|
Yellow onion |
| 4 |
|
Stalks of celery, chopped |
| 2 |
|
Bay leaves |
| 1 |
ts |
Thyme |
| 2 |
ts |
Sage |
|
|
Pepper |
|
|
Pinch of salt |
| 5 |
qt |
Water |
| 3 |
c |
Strained stock |
| 2 |
|
Carrots, chopped |
| 2 |
|
Celery ribs, chopped |
| 1 |
|
Small yellow onion, chopped |
| 1/2 |
ts |
Sage |
| 2 1/2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 3 |
tb |
Crisco |
| 2 |
tb |
Chopped parsley or |
| 1 |
tb |
Dill weed |
| 1 1/4 |
c |
Milk |
INSTRUCTIONS
TO MAKE STOCK
FOR CHICKEN SOUP BASE
FOR DUMPLINGS
Simmer all stock ingredients in water for about 45 minutes. Remove chicken
from pot and cool until able to handle. Skin and bone chicken and cut or
tear into small pieces. Strain stock reserving 3 cups or so. Add chicken
and ingredients list for soup. Bring to a simmer while you are preparing
the dumplings.
Dumplings can either be made with Bisquick or you make them with the
ingredients listed above. Mix dry ingredients and cut in Crisco, using a
pastry blender or two knives. Add parsley or dill and stir milk in with a
wooden fork. Do not overmix. Drop by large spoonfuls on top of the
simmering soup. Simmer 5 minutes with the lid off, then cover and simmer
15 to 20 minutes longer. Serve immediately.
This is adapted from a recipe from Jeff Smith, The Frugal Gourmet, and is
just heavenly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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