Post by Hellonlinks on Jan 1, 2006 17:38:28 GMT -4
Chicken Soup & Dumplings
8 cups water
2 pounds chicken wings
1 large (1 cup) onions, chopped
1-teaspoon salt
3/4-teaspoon pepper
1 bay leaf
3 carrots (1 1/2 cups), sliced
2 ribs (1 cup) celery, chopped
1/2-teaspoon garlic salt
Dumplings Ingredients:
1-cup all-purpose flour
1 1/2 teaspoons baking powder
1/4-teaspoon salt
2 tablespoons cold Land O Lakes® Butter
1/2-cup milk
3 tablespoons chopped fresh parsley
Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2
teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over
high heat until mixture comes to a full boil (10 to 15 minutes).
Reduce heat to low. Cover; cook until chicken is tender and comes off
the bone (1 to 1 1/2 hours). Remove chicken from broth. Cool chicken
slightly; remove from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and
all remaining soup ingredients. Cook over high heat until mixture
comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until
heated through (5 to 10 minutes). Meanwhile, stir together flour,
baking powder and 1/4 teaspoon salt in small bowl; cut in butter until
mixture resembles coarse crumbs. Stir in milk and parsley. Drop
mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes.
Uncover; continue cooking 10 minutes.
Yield: 6 (1-cup) servings - 1 hrs. 45 min.
8 cups water
2 pounds chicken wings
1 large (1 cup) onions, chopped
1-teaspoon salt
3/4-teaspoon pepper
1 bay leaf
3 carrots (1 1/2 cups), sliced
2 ribs (1 cup) celery, chopped
1/2-teaspoon garlic salt
Dumplings Ingredients:
1-cup all-purpose flour
1 1/2 teaspoons baking powder
1/4-teaspoon salt
2 tablespoons cold Land O Lakes® Butter
1/2-cup milk
3 tablespoons chopped fresh parsley
Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2
teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over
high heat until mixture comes to a full boil (10 to 15 minutes).
Reduce heat to low. Cover; cook until chicken is tender and comes off
the bone (1 to 1 1/2 hours). Remove chicken from broth. Cool chicken
slightly; remove from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and
all remaining soup ingredients. Cook over high heat until mixture
comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until
heated through (5 to 10 minutes). Meanwhile, stir together flour,
baking powder and 1/4 teaspoon salt in small bowl; cut in butter until
mixture resembles coarse crumbs. Stir in milk and parsley. Drop
mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes.
Uncover; continue cooking 10 minutes.
Yield: 6 (1-cup) servings - 1 hrs. 45 min.