Chicken Dumpling Soup
Anthony Pierpont from Minnesota writes in: “You don’t have to do a lot to make chicken soup for the soul which really means making soup from your heart as well as your mind. When care and sincerity goes into the making of chicken soup, care and sincerity comes out. You can taste the difference.”
1 medium sized chicken
1 onion halved
2 celery stacks cut into mouth sized bites
2 carrots cut into mouth sized bites
Place the medium-sized chicken into a pot and just cover it with water. Bring chicken to a boil. So not add vegetables otherwise they will be too soft. Reduce to medium and cook the chicken for about 30 minutes more. Remove chicken from pot. Cool. After chicken cools, remove the meat from the bones then add bones back to pot. Add vegetables. Cook 1/2 hour more over medium heat. Vegetables will be cooked al dente – not too well done and retaining texture.
2 celery stalks – diced
3 carrots diced
1 C. chopped onion
Strain chicken stock and return to pot. Add 2 cups of water and chicken meat. Simmer another 20-25 minutes. While the broth simmers, make your dumplings.
2 C. flour
1/2 t. salt
1/2 t. baking soda
2 T. sour cream
2 T. butter
Add butter, eggs, sour cream and salt. Mix well. Add flour and baking soda. If the dough is too stiff, add milk until it softens and has a rubbery texture.
Add dumplings to broth in addition to vegetables. Cook another 15 minutes.
How to Thicken Soup:
4 T. flour
6 T. warm water
Stir flour into warm water a tablespoon at a time until mixture is watery – no clumps. Stir over medium heat for about 5 minutes until it thickens.