Chicken and Dumpling Soup
Author: Angelina
Prep time:
Cook time:
Total time:
Serves: 8
- 10 cups of water
- 1 lb. of chicken
- 2 yellow onion, diced
- 3 carrots, sliced
- 3 stalks of celery, sliced
- 2 corn on the cobs, sliced
- 2 cups of flour
- 3 tsp. of baking powder
- 2 tsp. of salt
- ¼ tsp. of pepper
- 1 eggs
- ¾ whole milk
- In a large pot, add water, chicken, 1 onion (sliced), 1 carrot (sliced), and 1 celery (sliced), and bring it to a boil and then simmer for 30 minutes.
- For the Dumplings: add the flour, baking powder, salt, pepper and mix. Then add the egg and milk and mix again, set aside.
- Once the chicken is done cooking, shred the chicken and set aside.
- In a separate pot, drain the chicken stock to make a clear broth.
- Add to the stock the rest of the onions, carrots, celery, and corn.
- Bring everything to a boil then to simmer.
- Add the of dumpling dough one spoon full at a time and cover and cook for 15 minutes.
- Cool and serve with about 2 dumplings per serving.
Recipe by Epicurean Narrative at https://epicureannarrative.com/chicken-and-dumpling-soup/
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