Chicken and Dumpling Soup

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2-cartons of organic chicken broth
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/2 cups chopped carrots
  • 1 cup fresh or frozen peas
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup milk
  • Snipped fresh parsley. Optional as a garnish in dumplings

Directions

  • Place the shredded cooked chicken, chicken broth, peppercorns and cloves in a stockpot. Cover and bring to a boil; add vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.

For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Yield: 12 servings (3 quarts).

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