Chicken Soups
Chicken and Dumplings Soup
Ingredients
- 1 whole chicken
- 1 or 2 celery ribs and leaves, chopped
- 1 carrot, chopped
- 1 onion, chopped
- water to cover
- 2 tablespoons butter
Dumplings
- 2 cup flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 4 tablespoon vegetable oil
Directions
- Simmer chicken with celery, carrot, and onion in water to cover, until meat falls off the bone.
- Take chicken out of broth and set aside.
- Remove celery, carrot, and onion; then strain the broth and pour the broth into a Dutch Oven or large pot.
- Pick the chicken meat off the bone and put into the broth. Add butter. Bring broth to a boil.
- While broth is heating mix the dumplings (see below).
Dumplings
- Mix ingredients, blend well, and turn out onto a floured surface.
- Knead 4 or 5 times.
- Roll out the dough to 1/8 inch thick and cut into 1x1-1/2 inch strips.
- Drop one strip at a time into chicken and broth.
- Reduce the heat to medium-low and cover for 15 minutes.
- Break apart dumplings if you want smaller ones and sprinkle with pepper.
- Put the lid back on, but don't turn heat back on.
- Wait 30 minutes and enjoy.
