How to make it

  • Prepare the Soup: In a large soup kettle, saute the onion in olive oil. When it is translucent, add the carrot and celery pieces. Add your stock, and bring to a boil over medium-high heat, adding some pepper and the herbs. When the stock begins to boil, reduce heat to simmer the vegetables.
  • Meanwhile, prepare the chicken meat: Take the skin off the chicken, and take the meat off the bones in small pieces (no need to be bite-sized, but a size that will be manageable to ladle into bowls of soup). Set the chicken meat aside.
  • Set aside the chicken carcass, bones, and skin, to use for a homemade stock. (See Vegetable Stock recipe.) Freeze it if you can't be bothered or don't have the time in the next couple days.
  • When the vegetables in the soup are beginning to get soft, you're ready to add the chicken meat. Make sure not to let the heat get too high. You don't want to boil the chicken, because that will make it tough. You just want to get it warm and braised in the stock.
  • Meanwhile, make your dumplings: Mix together flour, baking powder, and salt.
  • In a small saucepan, bring just to a simmer the butter and milk.
  • Add the warm butter and milk to the dry ingredients. Stir with a fork or knead by hand 2-3 times until the mixture just comes together. Divide the dough into about 18 puffy dumplings. Roll each piece of dough into a rough ball.
  • By this time, your chicken meat should be nicely warm in the stew. Gently lay the formed dumplings on the surface of the chicken stew, cover, and simmer for 10 minutes. Serve immediately.

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