• 10 Favorite Chicken - 04

    From Dave Drum@1:3634/12 to All on Tue May 21 13:05:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grandma’s Chicken ‘n’ Dumpling Soup
    Categories: Poltry, Vegetables, Potatoes, Breads
    Yield: 12 servings

    4 lb Broiler/fryer chicken; cut
    - up
    2 1/4 qt Cold water
    5 Chicken bouillon cubes
    6 Whole peppercorns
    3 Whole cloves
    10 1/2 oz Can cream of chicken soup;
    - undiluted
    10 1/2 oz Can cream of mushroom soup;
    - undiluted
    1 1/2 c Chopped carrots
    1 c Fresh or frozen peas
    1 c Chopped celery
    1 c Chopped peeled potatoes
    1/4 c Chopped onion
    1 1/2 ts Seasoned salt
    1/4 ts Pepper
    1 Bay leaf

    MMMMM-------------------------DUMPLINGS------------------------------
    2 c A-P flour
    4 ts Baking powder
    1 ts Salt
    1/4 ts Pepper
    1 lg Egg; beaten
    2 tb Butter; melted
    1 c Milk
    Snipped fresh parsley; opt

    Place the chicken, water, bouillon, peppercorns and
    cloves in a stockpot. Cover and bring to a boil; skim
    foam. Reduce heat; simmer, covered, until chicken is
    tender, 45-60 minutes. Strain broth; return to stockpot.

    Remove chicken and set aside until cool enough to
    handle. Remove meat from bones; discard bones and skin.
    Cut chicken into chunks. Cool broth and skim off fat.

    Return chicken to stockpot with soups, vegetables and
    seasonings; bring to a boil. Reduce heat; cover and
    simmer for 1 hour. Uncover; increase heat to a gentle
    boil. Discard bay leaf.

    For dumplings, combine dry ingredients in a medium bowl.
    Stir in egg, butter and enough milk to make a moist
    stiff batter. Drop by teaspoonfuls into soup. Cover and
    cook without lifting the lid, 18-20 minutes. If desired,
    sprinkle with parsley.

    Paulette Balda, Prophetstown, Illinois

    Makes: 12 servings (3 quarts)

    RECIPE FROM: https://www.tasteofhome.com

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