Thursday, November 1, 2012
Garden Chicken Soup with Dumplings
I roasted a small chicken last night and had leftovers. I also had leftover chicken in the freezer. Being it's been cool down here lately, I thought chicken soup might be good. I didn't have any noodles so I decided big dumplings might to the trick.
Check out this dish.
Leftover chicken on the bone
Seven cups of water, divided
2 medium onions
1 bay leaf
6 or 7 celery stalks, chopped
1 cup baby carrots
1/2 large head cabbage, chopped
1/2 tablespoon Herbes de Provence
2 tablespoons chicken soup base, more to taste
Freshly ground pepper, to taste
For the Dumplings:
2 cups baking mix
2/3 cup 2% milk
Boil chicken in four cups of the water for about an hour, covered, until the chicken falls off the bones.
Remove the chicken from the pot and once cooled, remove the bones. Be sure to get any bones out of the pot that might have fallen in during the cooking process. Skim the soup for fat. Keep the chicken warm.
Add one peeled onion, whole to the pot along with the bay leaf. Bring to boil and reduce to simmer, covered, about two hours.
Add in all other ingredients for the soup. Cover and continue to cook for at least an hour.
About fifteen minutes before you are ready to serve the soup, mix the baking mix and the milk. Drop big spoonfuls of the dough onto the top of the soup. Cover and let the soup simmer lightly until the dumplings are done.