My favorite chicken & dumplings
Yield: 6 Servings MMM
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 MMMMM-------------------FOR CHICKEN SOUP BASE------------------------
- 3 c Strained stock
- 2 Carrots chopped
- 2 Celery ribs chopped
- 1 Small yellow onion chopped
- 1/2 ts Sage MMMMM-----------------------FOR DUMPLINGS----------------------------
- 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:
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.
