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Recipe Chicken and Dumplings II (Soup)
Home Cooking Recipes
Required Ingredients:
- 1 (4 pound) whole chicken
- 3 cups water
- 3 cubes chicken bouillon
- 1 pinch poultry seasoning
- 1 pinch dried thyme
- 1 dash garlic powder
- 1 pinch dried sage
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 onion, chopped
- 1 1/2 cups chopped celery
- 1 cup chopped carrots
- 2 potatoes, cubed
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped tomatoes
- 1 (10.75 ounce) can condensed chicken broth
- 2 tablespoons all-purpose flour
- salt and pepper to taste
- 2 cups buttermilk baking mix
- 1/8 teaspoon chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 1 cup milk
Preparing/Cooking:
- In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper.
- Bring to a boil, reduce heat to low and allow to simmer.
- Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
- In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk.
- Mix together well and form into little balls.
- Drop these balls into the simmering soup.
- Simmer for 5 more minutes.
- Remove chicken, debone, take off skin, chop the chicken meat and return to pot.
- Heat through and serve.
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