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Chicken and
Dumplings
1 3-4 pound chicken or chicken
parts
1 onion, quartered
1-2 potatoes, diced
2 carrots, sliced
2 ribs of celery, chopped
2-3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sweet Hungarian paprika
4 cups water
for the dumplings:
1 cup flour
1/2 cup fresh bread crumbs
2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
2 tablespoons melted butter
1/4 cup finely chopped onion
1/3 cup milk
1 tablespoon finely minced parsley
1/4 teaspoon white pepper
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. OR: In a 6 quart stock pot, brown
chicken pieces in 2-3 tablespoons oil or butter. Then add remaining
soup ingredients. Bring to a boil, reduce to low simmer and cook,
loosely covered for 1 1/2 to 2 hours or until chicken and vegetables
are tender but mixture still has a stew like consistency. Make
dumplings and drop over top of the mixture. Simmer 10 minutes
uncovered, and then 10 minutes tightly covered. Serve in a large
bowl with the dumplings nestled on the top.
Chicken
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Soups |
