Chicken 'n' Dumpling Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 broiler/fryer chicken [3 to 3-1/2 pounds]
3 quarts water
1/4 cup chicken bouillon granules
1 bay leaf
1 teaspoon whole peppercorns
1/8 teaspoon ground allspice
6 cups uncooked wide noodles
4 cups sliced carrots
1 package [10 oz] frozen mixed vegetables
3/4 cup sliced celery
1/2 cup chopped onion
1/4 cup uncooked long grain rice
2 T minced fresh parsley
DUMPLINGS
1-1/3 cups all-purpose flour
2 tsp baking powder
1 tsp dried thyme
1/2 teaspoon salt
2/3 cup milk
2 T vegetable oil
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Directions: |
Directions:In a dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours.
Remove chicken - allow to cool.
Strain broth; discard bay leaf and peppercorns.
Skim fat.
Debone chicken and cut into chunks; return chicken and broth to pan.
Add noodles, vegetables, rice and parsley; bring to a simmer.
For dumplings: combine flour, baking powder, thyme and salt in a bowl.
Combine milk and oil; stir into dry ingredients.
Drop by teaspoonfuls onto simmer soup.
Reduce heat; cover and simmer for 15 minutes
[DO NOT LIFT THE COVER] |
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Number Of
Servings: |
Number Of
Servings:20 Servings/5 Quarts |
Personal
Notes: |
Personal
Notes: Prep time - 35 min. Cook time - 105 min.
Serving: 1 cup
198 cal, 7 g fat, 2 g sat.fat, chol 39 mg, sodium 650 mg, carb 22g, fiber 2 g, protein 12 g
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