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Posted October 23, 2009 | comments Leave a comment

Chicken & Dumpling Soup

Serves 10-12

2 1/2 - 3 lb. fryer chicken
6 c. cold water
3 chicken bouillon cubes
6 pepper corns
3 whole cloves
Put in kettle & bring to a boil. Reduce heat and simmer until tender (about
1 1/2 hrs.) Cool chicken and cut into bite-size pieces; set aside. Strain & skim chicken broth. Put broth and chicken in large kettle.

Add:
1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/4 c. chopped onion
1 c. chopped potatoes
1 small bay leaf
1 c. fresh or frozen peas
1 tsp. season salt
Add to chicken and broth. Cover and simmer on low for 2-3 hours.

Dumplings:
2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper
1 egg, well beaten
2 T. melted butter
2/3 c. milk

About 30 minutes before soup is ready, mix up dumplings by sifting dry ingredients together. Add egg, butter and enough milk to make moist, stiff batter. Drop by teaspoon into boiling liquid. Cook, covered, WITHOUT PEEKING for 18-20 minutes.

Peggy Foster - New Market


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