Grandma's Chicken And Dumpling Soup
Total Time: 4 hrs 30 mins
Preparation Time: 20 mins
Cook Time: 4 hrs 10 mins
Ingredients
- Servings: 10
- 3 lbs roasting chickens, cut up
- 6 cups cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 10 3/4 ounces chicken broth
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of mushroom soup
- 1 cup celery, chopped
- 1 1/2 cups carrots, chopped
- 1/4 cup onion, chopped
- 1 cup potato, chopped
- 1 small bay leaf
- 1 cup frozen peas
- 2 teaspoons salt, divided
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon pepper
- 1 egg, well beaten
- 2 tablespoons butter, melted
- 2/3 cup milk
Recipe
- 1 place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
- 2 later you must remove the cloves.
- 3 reduce heat; simmer until chicken is tender (about 1 hour).
- 4 cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
- 5 strain and skim the chicken broth.
- 6 put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
- 7 put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
- 8 about 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
- 9 add egg, melted butter, and enough milk to make moist, stiff batter.
- 10 drop by teaspoons into boiling liquid.
- 11 cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.
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