THEME: Grandma's Chicken and Dumpling Soup
Jamie R
Categories: Soups, Main dish
Yield: 10 servings
********Chicken Broth*******
1 ea Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 ts Seasoned salt
******Feather Dumplings*****
2 c Flour
1 ts Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk
Place fryer, water, bouillion, 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 bite size pieces and
set aside. Strain and skim chicken broth. Put 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 about 2-3
hours. About 30 minutes before serving, mix up feather dumplings by
sifting 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 18-20 minutes or
until the dumplings are done. Yield is 10 - 12 servings.