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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a finger-lickin, rib-stickin, knee-slappin recipe! It doesn't get much better than this for a comfort soup. Make a big pot and invite everyone over for Sunday dinner. A couple of loaves of fresh French or Italian bread with garlic butter on the side complete this meal. Ingredients:
1 chicken, cut into quarters |
you can use 2 chickens and a great big dutch oven |
1 tablespoon chicken(poultry) seasoning or knorr chicken seasoning |
note: the original recipe did not call for veggies but i like to add chunks of peeled carrots, potatoes and onion. i also add freshly grated black pepper but whatever you do, don't forget the garlic. i usually add at least 5 or 6 cloves of minced or chopped garlic. |
dumplings |
2 cups flour |
1-1/2 tablespoons baking powder |
1 cup whole milk |
2 teaspoons lard or vegetable shortening |
1 egg, beaten |
1 tablespoon dehydrated parsley flakes |
1 teaspoon salt |
mix remaining ingredients to form a dough and spoon into boiling chicken pot liquid. |
Directions:
1. Place chicken in a large Dutch oven or large heavy saucepan.
2. Add chicken seasoning, veggies and enough water to cover chicken with at least 2 inches extra of water.
3. Bring to a rolling boil, then reduce heat and simmer covered, until meat can easily be removed from bones.
4. Remove chicken, leaving liquid in pot.
5. Remove meat from chicken in chunks and place meat back into pot. Bring back to a boil.
6. Have dumplings mixture ready to add.
7. Cover pot and simmer until dumplings are cooked, about 10 to 15 minutes
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