Hearty Chicken Vegetable Soup and Dumplings
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| we have used this recipe and substituted turkey. we use white meat, no |
| skin, |
| cuts down on the fat. dumpling recipe follows. we tend to put dumplings on |
| any |
| soup or stew. make sure you add extra water, as dumplings will absorb some |
| and |
| you need extra fluid for soaking up the dumpling. |
| |
| marilyn and tim |
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| hearty chicken vegetable soup |
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| 3 lb. | (1.5 kg) chicken (legs, thighs, wings, backs) preferably with the |
| | skin |
| 2 large | onions, quartered. |
| 3 - 4 clove | of garlic, peeled. |
| 3 | carrots, cut into bite-sized pieces. |
| 2 stalk | celery cut into bite-sized pieces. |
| 3 | tomatoes, quartered. |
| 3 - 4 small | winter squash, peeled and cut into bite size pieces. |
| 1 - 2 | potatoes, peeled and cut into bite size pieces. |
| 1-1/2 cup | butternut squash, peeled and cut into |
| |
| | bite size pieces. |
| 1 | sweet potato, peeled and cut into bite size pieces. |
| 1 Tbsp | each paprika and salt. |
| 2 tsp | dried parsley or a few stalks of fresh parsley. |
| 1/2 tsp | dried bay leaf (optional). |
| | black pepper to taste. |
| |
| put chicken, onion, garlic, carrots and celery in large soup pot. |
| fill pot halfway with water. bring to a boil on high heat and then |
| reduce heat to low and simmer while removing the foamy scum that forms |
| on top. partially cover the pot and continue simmering on low heat |
| for about an hour. (it's better not to add more water). **add the |
| rest of the vegetables and the spices and mix well. partially cover |
| the pot and simmer on low heat for about 45 minutes or until the |
| vegetables are tender. taste, and add more salt and pepper if needed. |
| serve hot. this makes approximately 8-10 servings. **note: the soup |
| can be made in two stages, if desired, in order to remove the excess |
| fat and chicken skin. stop cooking the soup before adding the rest of |
| the ingredients and refrigerate overnight. the next day, skim off the |
| congealed fat from the soup. remove the chicken parts from the soup |
| and pull off the chicken skin. return the chicken to the pot and |
| bring the soup to a boil. continue as usual. |
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| fluffy dumplings |
| >from better homes and gardens cookbook |
| |
| 1 cup | sifted all-purpose flour |
| 2 tsp | baking powder |
| 1/2 tsp | salt |
| 1/2 cup | milk |
| 2 Tbsp | salad oil |
| |
| sift flour, baking powder and salt together into mixing bowl. combine milk |
| and salad oil; add all at once to dry ingredients, stirring until just |
| moistened. drop from tablespoon atop bubbling stew. cover tightly; let |
| mixture return to boiling. reduce heat(don't lift cover); simmer 12 to 15 |
| minutes. makes 10 |
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| (ID: 9332) Mirror: rec.food.recipes: Thu, Jan 1, 2004 |