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Chicken and Herbed Dumpling Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Use a small chicken, but into pieces or several pieces of already cut pieces, either with or without the bones.
3-4 chicken thighs, legs, or breast
If desired, remove the skin from the chicken, or leave it on and remove it after it has cooked. Rub the flour into the chicken pieces. Place in a heavy bottomed stock pot along with the cut-up onion, carrots, celery, potato or parsnip, garlic, the bay leaf, stock or water, basil, oregano, rosemary, salt, pepper and paprika. Bring to a boil, reduce to simmer, cover, and cook gently for about 1 hour to blend all flavors. Remove chicken to a plate and set aside while you prepare the dumplings. In batter bowl combine the flour, crumbs, baking powder, and salt. Whisk well. In another bowl, whisk egg, olive oil, onion, milk, parsley, basil and pepper. Stir into the dry ingredients to make a stiff batter. Remove skin from the chicken and cut or shred chicken into serving pieces and add back to the soup. Bring back to a boil. Drop the dumpling mixture by tablespoons on top of bubbling liquid. Cover. Reduce to medium high heat, and cook 5 minutes without lifting the cover. After the 5 minutes, take a peek and they should be firm and cooked but of course they will not be brown. If necessary, cover and cook an additional 2-3 minutes. Serve immediately in flat soup bowls.
Recipe created 1998-03-17.