This is a staple at our house. Whenever anyone feels sniffly or yucky, they get their choice of Perfect Homemade Chicken Noodle Soup (with homemade noodles) or this yumminess. This recipe is a little less labor intensive than the noodle variety with all of the goodness.
You’ll need a whole chicken. Put that guy in the pot and cover him with water.
Add 1 1/2 tsp. salt,
1 tsp. pepper.
and 2 tsp. Italian seasoning.
Season the broth with salt and pepper to taste.
An option for you to somewhat thicken the broth and add some more goodness, beat two eggs and slowly drizzle them into the hot soup, stirring as you go, so you don’t have two scrambled eggs sitting on top.
To make the dumplings:
In a mixing bowl mix together the following dry ingredients…
1 1/2 c. flour
1/2 tsp. salt
1/4 tsp. garlic powder
2 tsp. baking powder
1 tsp. dried parsley
I use my mixer to add in 3 Tbs. cold butter until the mixture looks to be the size of peas. If you don’t have a mixer, you can use two knives or a pastry blender to chop the butter in.
Spoon the dumpling mixture one spoonful at a time onto the top of the simmering stew.
Note: due to a ridiculous love of dumplings in this house, I usually double my dumpling amount and make sure there are plenty to go around.
And that’s it. Perfection in a bowl. And this is absolutely perfect with some Soft Homemade White Bread, or knock it out of the park with some of THE Cheese Bread!
If there’s any left–and that’s a big “if,” it freezes very nicely for the next time someone needs it and you don’t have time to make a pot o’ goodness.
- 1 whole chicken
- 1½ tsp. salt
- 1 tsp. pepper
- 2 tsp. Italian seasoning
- 8-10 new (red) potatoes
- 3 large carrots, diced
- 2-3 celery ribs, diced (plus leaves)
- 1 onion
- 1 cup frozen peas (optional)
- 2 eggs (optional)
- Dumplings: (Consider doubling this amount - you'll thank me)
- 1½ c. flour
- 2 tsp. baking powder
- ½ tsp. salt
- 3 Tbs. butter
- ¾ c. milk
- 1 tsp. dried parsley
- ¼ tsp. garlic powder
- Put the chicken in a soup pot and cover with water.
- Add in salt, pepper, and Italian seasoning.
- Chop onions, garlic, celery, carrots and potatoes and add to the pot.
- Cook over medium heat for 2-3 hours. Remove chicken and set it aside to cool enough to pick the meat from the bones. Season the broth with salt and pepper to taste.
- Make the dumplings by mixing flour, salt, garlic powder, baking powder, and parsley. Consider doubling these amounts to make extra dumplings.
- Cut butter into the mixture with a mixer or pastry cutter until the butter is the size of peas. Do not over mix. Slowly pour in milk and mix JUST until moistened.
- Add the chicken back to the pot and bring the temp to medium low. Add in frozen peas.
- Spoon the dumpling mixture one spoonful at a time onto the top of the simmering stew.
- Put the lid on!! Don't peek! Let them cook 15-20 minutes.
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