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See Also: Chicken / Poultry · Soups
Chicken and Dumplings
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 3-4 pound chicken or chicken parts
In 3-4 quart glass or ceramic casserole or clay simmer pot combine all soup ingredients. Cover. Microwave on high 10 minutes, then on half power 50-60 minutes, or until vegetables are tender and chicken falls off the bones. Remove chicken, and allow to cool enough so that you can cut it into small pieces, adding it back to the soup stock. Bring the mixture back to the boil. In meantime, prepare the dumplings. Combine flour, crumbs, baking powder, and salt in bowl. Whisk well. In another bowl, beat egg, melted butter, onion, milk, parsley and pepper together. Stir into the dry ingredients to make a stiff batter. Drop by tablespoons on top of bubbling chicken and sauce. Cover. Microwave on half power for 5-6 min. without lifting the cover. Serve in a large bowl (or in the clay pot) with the noodles nestled on the top.
Recipe created 1994-11-28.