Chicken and Dumpling Soup
Chicken and Dumpling Soup
Submitted by : Toni
Location: Van Buren, Arkansas
CHICKEN BROTH:
1 fryer chicken, cut up (2-1/2 - 3 pounds)
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
SOUP BASE:
1 can chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped celery
1-1/2 cups chopped carrots
1/4 cup chopped onion
1 cup chopped potatoes
1 small bay leaf
1 cup fresh OR frozen peas
cooked fryer, cut in bite-size pieces
Reserved chicken broth, strained
1 teaspoonn seasoned salt
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FEATHER DUMPLINGS:
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon white OR
black pepper
1 egg, well beaten
2 tablespoons melted butter
2/3 cup milk
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Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer
until chicken is tender (about 1-1/2 hours). Cool chicken just slightly; cut into bitesize pieces and
set aside. Strain and skim chicken broth. Put the reserved chicken and broth in large kettle; add cans
of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt.
Put cover on kettle; simmer soup on low heat for 2 - 3 hours.
To make dumplings:
About 30 minutes before done, sift dry ingredients together. Add egg, melted butter and enough milk to
make moist, stiff batter, drop by teaspoons into boiling liquid. Cook, covered and without "peeking,"
for 18 - 29 minutes or until the dumplings are done.
Yield: 10-12 servings
Serving Suggestions
I sometimes substitute boneless chicken breast for the fryer chicken since my family tends to like the
white meat of the chicken. This also makes the soup richer. Also, when I want to make this with less hassle,
I will use canned biscuits broken off into pieces for the dumplings.
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