Chicken 'n' Dumpling Soup |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota 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 ounces) frozen mixed vegetables |
3/4 cup sliced celery |
1/2 cup chopped onion |
1/4 cup uncooked long grain rice |
2 tablespoons minced fresh parsley |
dumplings: |
1-1/3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon dried thyme |
1/2 teaspoon salt |
2/3 cup milk |
2 tablespoons canola oil |
Directions:
1. In a stockpot, 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.
2. Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer.
3. For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).
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