Thursday, December 18, 2008

Chicken and Dumplings Soup

Have I ever mentioned how much I love soup in the Fall/Winter. It just warms you right up. This recipe came from a cookbook that was put together by an online message board group that I am a member of.Chicken and Dumplings Soup

2 1/2 quarts water
2 1/2 - 3 lbs. chicken, cut into small pieces
2 tsp. thyme
2 tsp. salt
1/2 tsp. pepper
3-4 chicken bouillon cubes
1/2 medium onion, chopped
4 carrots, sliced
4 stalks celery, chopped

2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
3 Tbs. shortening
3/4 cup buttermilk (I always substitute this with 1 Tbs. cider vinegar to 1 cup milk)

Put water in a 5 quart pot. Add raw chicken, thyme, salt, pepper and bouillon. Bring to a simmer. When chicken is done, remove from water and stir in onion, carrots and celery. Simmer until tender.

In a bowl combine dry dumpling ingredients. (I usually make 1 1/2 times the amount because we really like dumplings). Cut in shortening. Stir in milk until ingredients are moistened. Knead 4 or 5 times. Roll dough into "snakes" and pinch off fingertip sized pieces into the boiling broth. Reduce heat to medium0low and cook 10 minutes. Stir in chicken pieces and serve hot.

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