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The Last Bite Network member, Monilicious provided us with her recipe for this hearty winter fare.
Ingredients
Soup:
*chicken broth
(I made a rich chicken stock from scratch. To save time you can use your favorite chicken broth).
*2 ribs celery, chopped
*1 large onion, chopped
*2 large carrots, chopped
*1 chicken breast
* salt & pepper to taste
*1 teaspoon olive oil
Dumplings:
* 1 cup flour, sifted
* 1 teaspoon baking powder
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon salt
* 1 tablespoon butter
* 1 tablespoon chopped parsley
* 1/4 cup milk
Directions
Cook chicken breast in broth at a slow simmer until done. Remove chicken breast from pot; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones.
Sauté chopped vegetables in olive oil until they begin to sweat. Return strained broth to pot. Continue to cook vegetables until tender. Return cooked chicken to pot and continue to simmer.
Combine all dry dumpling ingredients in a bowl. Cut in butter. Add chopped parsley. Mix in milk and egg with a fork; mixture should be moist and fluffy. Do not over mix. Drop into simmering soup by forkful.
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