Chicken and Dumplings
Boil down what is left of a roast chicken. Drain off the broth and then when the chicken remains are cool enough, pick off the meat. Pop the broth and the chicken back into a large pot.
Add and heat:
4 shredded carrots
4 shredded or cubed potatoes
1 chopped onion
4 cloves minced garlic
1 can of corn (or a couple of ears of corn, sliced off the cob)
canned chicken broth or water to cover
Simmer for a long while, then add:
1 t thyme
1 t dill
salt and pepper to taste
1/2 C shredded cheese, mixed with 2 T flour (this is your thickener - skip if your soup is satisfactorily thick already).
In a bowl, combine:
1 C flour
1 1/2 t baking powder
1 t parsley
1/2 t salt
1/2 t sugar
Whip together, and then add to the dry goods (do not overmix):
1/2 C moo
Drop spoonfuls of dumpling batter into the gently simmering chicken soup. Cover and simmer for 10 minutes. Uncover and simmer for another 10 minutes.
For the kids, I pour a little milk into their bowls before ladling in the soup. This cools it a bit for them and adds a bit more milk to their diet. If you want to add milk before the dumplings, scald it first so that it won't separate when heated.
:: two years ago today: baby slugs