Chicken and Drop Dumplings #3
I combined several recipes to get great soup and tasty dumplings here.
Ingredients
- 1 whole chicken
- 2 tsp bouillon or use some chicken broth in place of some of the water
- water to cover chicken
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 2 bay leaves
- 1-2 tsp salt
- 1 tsp pepper
- 1/3 cup flour
- 1 cup water
Dumplings
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbs dried parsley
- 1 pinch cayenne pepper
- 1 cup milk
Instructions
- Take the innards and neck out of the whole chicken and put it in a pot. Alternately you can use cut up chicken parts. Cover with water, at least 2 quarts.
- Bring to a simmer and skim off any grey foam that rises to the surface. Add the vegetables, bay leaf, and seasonings. Simmer for 45 minutes to an hour, until the chicken is cooked through.
- Remove the chicken from the pot and let cool until you can handle it. (Just let the broth keep simmering.) Pull them meat off the bones and shred it into large chunks.
- Remove the bay leaves. Add the chicken back to the pot.
- Stir the 1/3 cup flour and 1 cup water together with a whisk, then stir into the soup to thicken it a bit.
- In a mixing bowl, whisk together the flour, baking powder, salt, pepper, parsley and cayenne. Add the milk and stir until combined.
- While the broth is at a simmer, drop small spoonfuls of the dumpling dough into the broth. When all the dough is in the soup, stir gently to separate them, then cover and cook 15-20 minutes, at a simmer, until the dumplings are cooked.
Notes
Instead of salt and pepper and garlic powder, you can use 1 tsp Paula Deen's seasoning.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder