Chicken and Dumplings
Lindsey
ingredients
For the Soup- 1 whole chicken, cut into pieces
- 3-4 quarts water
- 1 large onion, cut in chunks
- 3 celery stalks, cut in chunks
- 3 carrots, cut in chunks
- 1 onion, diced
- 2 stalks of celery, diced
- 2 carrots, diced
- seasoning salt
- fresh thyme, rosemary, sage, chopped
- 1 1/2 cups flour
- 3 tblsp shortening
- 2 tsp baking powder
- 3/4 cups milk
- 3/4 tsp salt
directions
- 1
To make the chicken stock, bring chicken, chunks of celery, onion and carrots and water to a boil. Simmer for serveral hours, until the chicken is easily removed from the bones. Sieve broth into a clean pan. Remove chicken from bones, return to broth. Discard bones and veggies. Add small diced onions, carrots and celery to the broth. Bring to a boil, then turn down to simmer. Add seasoning salt and herbs.
- 2
In another bowl, mix flour, baking powder, and salt. Cut in shortening thorougly until mixture looks like grains. Stir in milk. Drop batter by tablespoons onto simmering chicken soup. Cook uncovered for 10 minutes, then cover and cook another 10 minutes.
Source: Barb Franklin
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