Ingredients: |
Ingredients: Stock:
3 to 3 1/2 lb. whole Chicken, washed and cleaned
1 Onion, cut in half
2 Celery ribs, cut in 3-inch pieces
2 Carrots, cut in 3-inch pieces
1 tsp. Rubbed Sage
Water to cover
For Soup:
Prepared Stock
2 C. Water
2 Celery ribs, diced
3 Carrots, diced
1 C. Onions, chopped
Dumplings:
2 C. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Eggs
2 Tbsp. Sour Cream
2 Tbsp. Butter
Roux (to thicken soup):
4 Tbsp. Flour
6 Tbsp. Water
Salt and ground Black Pepper, to taste.
|
Directions: |
Directions:Stock:
Put the chicken in a 5-6 qt. stock pot and cover with water. Add onion, celery, carrots and rubbed sage for stock. Cook over medium heat for 30 minutes, until chicken is done. Remove the chicken and cool. When chicken can be handled, remove the meat from the bones and reserve. Put the bones back in the pot and cook over medium heat for an additional 30 minutes.
Soup:
Strain stock, dispose of bones, place liquid back in pan. Add 2 C. of water, the reserved chicken, and prepared vegetables for soup. Cook over medium heat for 20-25 minutes, until vegetables are done.
Dumplings:
In a bowl, add butter, eggs, sour cream and salt together, mix well. Add flour and baking soda. If needed, add a small amount of milk to make dough the consistency of mashed potatoes. Do not over mix or dumplings will be tough.
Return soup to a boil (when vegetables are cooked). Using a teaspoon, drop dumplings into soup. Cook for 15 minutes.
To thicken soup make roux. Whisk flour into water until smooth. Pour into soup and stir. Cook for an additional 5 minutes. Season with Salt and Pepper, to taste. |
This recipe for Chicken and Dumpling Soup is from