Chicken Soup & Dumplings
Recipe Number: 394
Contributor: charm
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Serves:
6
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
***Soup***
8 cups water
2 pounds chicken wings
2 medium (1 cup) onions, chopped
1 tsp. salt
3/4 tsp. pepper
1 bay leaf
3 carrots (1 1/2 cups) sliced
2 stalks (1 cup) celery, chopped
1/2 tsp. garlic salt
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***Dumplings***
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. cold butter
1/2 c. milk
3 Tbsp. chopped fresh parsley, 1 Tbsp if dried
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| Cooking
Instructions: |
In Dutch oven, place water, chicken wings, 1/2 cup onion, 1 tsp. salt, 1/2 tsp. pepper and bay leaf. Cover, cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover, cook until chicken is tender and comes off the bone (1 to 1 1/2 hours).Remove chicken from broth. Cool chicken slightly, remove from bones. Discard bones and skin. Strain broth. Return chicken and broth to Dutch oven, add remaining onions, 1/4 tsp. pepper and all remaining soup ingredients. Increase heat to high. Cook until mixture comes to a boil (10 to 15 minutes)Reduce heat to low. Cook 5 to 10 minutes. Meanwhile, in small bowl stir together flour, baking powder and 1/4 tsp. salt, cut in butter until mixture is crumbly. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto boiling soup. Cover, cook 10 minutes. Remove cover, continue cooking 10 minutes.
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