My favorite chicken and dumplings

6 Servings

Ingredients

Quantity Ingredient
1 Whole chicken
3 Carrots, cut up
1 Yellow onion
4 Stalks of celery, chopped
2 Bay leaves
1 teaspoon Thyme
2 teaspoons Sage
Pepper
Pinch of salt
5 quarts Water
3 cups Strained stock
2 Carrots, chopped
2 Celery ribs, chopped
1 Small yellow onion, chopped
½ teaspoon Sage
2½ cup Flour
3 teaspoons Baking powder
1 teaspoon Salt
3 tablespoons Crisco
2 tablespoons Chopped parsley or
1 tablespoon Dill weed
1¼ cup Milk

Directions

TO MAKE STOCK

FOR CHICKEN SOUP BASE

FOR DUMPLINGS

Simmer all stock ingredients in water for about 45 minutes. Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces. Strain stock reserving 3 cups or so. Add chicken and ingredients list for soup. Bring to a simmer while you are preparing the dumplings.

Dumplings can either be made with Bisquick or you make them with the ingredients listed above. Mix dry ingredients and cut in Crisco, using a pastry blender or two knives. Add parsley or dill and stir milk in with a wooden fork. Do not overmix. Drop by large spoonfuls on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.

This is adapted from a recipe from Jeff Smith, The Frugal Gourmet, and is just heavenly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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