Sunday, May 5, 2013

Monthly Feature for April. Chicken and Dumpling Soup

Chicken and Dumpling Soup

This was my first attempt and first time hearing of chicken and dumpling soup so forgive me any error to all the authentic recipes out there!

Boil chicken bones until the meat falls off the bones then strain the liquid. You can remove any meat from the bones and put it into the soup.
Chop onions, carrots, celery and garlic. Add them to the boiling broth.
Add extra chicken broth or stalk if needed as well as a pinch of basil, salt and pepper.
Boil until all vegetables are tender.

2 1/2 cups of flour
1 teaspoon salt
4 teaspoon baking powder
1/4 teaspoon pepper
1 egg, beaten
2 tablespoon melted butter
2/3 cup milk

You will need about 30 minutes before you are ready to serve the soup to make the dumplings.
Mix all the ingredients together, then drop by teaspoon into the boiling soup. Cover and let it cook for 25 minutes.
Do not open the lid while they cook!

A big Thank You to Jennifer for sharing this recipe! It looks really great!

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