I live, write, and garden in the PNW with my husband of 27 years, disabled daughter, college-aged son, and my 84-year-old mother. We have paid off $250,000.00 worth of debt (if you include the interest) in the last fifteen years and as of 6/12/2020 are 100% DEBT FREE!!!!Does anyone have a tried and true recipe for making chicken and dumpling soup? I want one that is completely from scratch, no "cream of something" soups, no prepared biscuit mix, no bouillion cubes or stock starter. It can either be starting with homemade stock (I have some in the freezer) or starting with chicken and making the stock. I just want something good and flavorful with no fake food ingredients. Something that could have been made a century ago on your average farm.
Looking for a Recipe
September 14th, 2012 at 12:03 am
September 14th, 2012 at 05:13 am 1347599615
September 14th, 2012 at 05:21 am 1347600085
Chicken and Dumplings (NEW BASICS COOKBOOK by Rosso and Lukins)
1 chicken (3 - 4 lbs), cut into 8 pieces
1 tsp paprika
0.5 tsp salt
fresh ground black pepper, to taste
1 Tbsp vegetable oil
1 rib celery, cut into 2 inch pieces
1 carrot, peeled and cut into 2 inch pieces
2 leeks (white part and 1 inch green), well rinsed and cut into 1 inch pieces
1 small onion, quartered
4 cups chicken stock
DUMPLINGS
1 cup unbleached all purpose flour
1.5 tsp baking powder
fresh ground black pepper to taste
2 Tbsp chopped fresh parsley
2 Tbsp solid vegetable shortening
1/3 (one third) of a cup milk
chopped fresh parsley, for garnish
1. Rinse chicken pieces well, and pat dry. Combine paprika, salt and pepper in small bowl, and rub this mixture onto the chicken.
2. Heat oil in a dutch oven, and cook chicken over high heat until browned, about 10 minutes. Pour off fat from pan.
3. Add vegetables and stock to chicken, and bring to a boil. Lower heat, cover, and simmer just until chicken is tender and cooked through, about 45 minutes. Using a slotted spoon, transfer the chicken and veges to a platter and keep warm. Reserve the broth in the pot.
4. Make the dumplings: In a mixing bowl, stir together the flour, baking powder, pepper and 2 Tbps of parsley. Using a pastry blender, two knives, or your fingertips, cut in the shortening until the mixture resembles coarse crumbs. Then add the milk, stirring just until the mixture is moistened. Gather the dough into a ball, knead it once or twice, and cut it into 12 pieces.
5. Bring the broth back to a simmer, and drop the dumplings into it. Cover and simmer until they are puffed and cooked through, about 15 minutes.
6. To serve, arrange the chicken, vegetables, and dumplings in four shallow bowls. Ladle some broth into each bowl, and sprinkle with the chopped parsley.
The recipe uses their stock recipe--but I always have stock around from bit of chicken and veg so make my own. We like it, but it's more substantial than soupy.
September 14th, 2012 at 05:33 am 1347600823