Directions: |
Directions:In large soup pot, cook chicken, bay leaf and thyme covered in 6 cups water for 1 hour. Remove chicken from pan and place pieces in large bowl to cool. When cool cover and refrigerate. Pour liquid from pan into containers or jars with large opening, remove bay leaf, and refrigerate.
2 hours before serving:
With spoon or your hands, remove hardened fat from the top of refrigerated liquid. Pour liquid into large soup pan. Remove meat from bones and put any bones larger than your finger back into soup pan.
Saute onion in butter or margarine until translucent. Pour onion and butter it was sauteed in, into a blender. Add 1 Cup chicken broth. Puree until smooth repeating the process for more onions.
Add to soup pot along with remaining chicken broth.
Simmer 1 hour. Remove bones. At this point you can FREEZE any of the soup you will not be using as dumplings and noodles are best unfrozen.
Heat to boiling.
Option 1: Combine Bisquick and milk until soft dough forms. If using only have the soup because you froze half, then half the recipe using 1 C Bisquick and 1/3 C of milk or sour cream. Add carrots to soup. Then drop Bisquick dough by spoonfuls onto boiling soup. Cook 10 mins uncovered and then 10 minutes covered.
Option 2: Add carrots and 1 to 1 1/2 cup of uncooked elbow noodles to boiling soup. Cook just until done. Remove from heat and let sit uncovered 10 minutes to finish swelling the noodles. |
This recipe for Chicken and Dumplings is from